Preheat the oven to 350 degrees. On a sheet tray, lay out ears of corn and roast them in the oven until golden and very soft, about 30 minutes.
Remove the corn from the oven and let cool. Cut off kernels and place in a mixing bowl.
Add the cider vinegar, mustard powder, yellow mustard seed and sour wood honey to the bowl. Salt and pepper to taste.
Allow mixture to rest in the refrigerator, covered with saran wrap, for at least 24 hours.
Remove mixture from the refrigerator and pour into a sauceCook the mixture over low heat for 15 to 20 minutes. Gently pulse the mixture until it is somewhat thick and the consistency of a relish. Store in refrigerator.