Adapted from Fierce Ferments & Nourishing Ways cookbook
3 large ears fresh sweet corn
1 hot red chile pepper
1/2 sweet yellow onion
1 tbs kosher salt
Cut the kernels from the corn, scrapping the cobs to release all their juice. Finely chop the chile, leaving the seeds and veins if you like extra heat. Finely cope the onion and apple.
Add all ingredients to a bowl along with the salt. Squeeze and mash the relish with your hands to release the juices, which form a brine along with the salt.
Pack the relish into a clean quart jar, pressing down the vegetables. Top with an airlock lid (available online or at some co-ops, or top with a fine cheese cloth. I prefer the airlock because it keeps out the mold. If you use cheese cloth, skim the top daily to remove any mold. Set the jar in a warm place for two to three days. Mine started fermenting within 24 hours.
Taste the relish after two days. When it reaches a nice tangy level of sweet and sour, top with a solid lid and store in the refrigerator. The relish will slowly continue to ferment. If you make it now it might last until Thanksgiving, where it would be wonderful in succotash or with your turkey.