- 8 cups cooked sweet corn kernels, cut from the cobs of 10 to 12 medium ears
- 1 1/2 cups diced red peppers
- 1 cup finely chopped onion
- 1/2 cup diced poblano pepper (I added a jalepeno too)
- 2 1/2 cup distilled white vinegar
- 1 1/4 cup sugar
- 2 t mustard seed
- 1 t cumin
- 1 t coriander
- 1/2 t celery seed
- 1/2 t crushed red pepper
- 2 t kosher salt
- 1/4 t black pepper
- Blanch the corn. (Put the corn into boiling water. Boil for 3 minutes. Remove from boiling water and place immediately into cold water.)
- Remove the corn kernels.
- In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
- In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper.
- Bring to a boil over medium-high heat, then add the corn mixture.
- Return to a boil and then reduce heat to low.
- Simmer uncovered for ~15 minutes.
- Spoon off any accumulated foam.
- Ladle into 4 pint or 8 half-pint sterilized canning jars.
- Cover jars with lids and screw on the bands.
- Process in a water bath canner for 15 minutes.
My aunt swore that she remembered my grandmother making corn relish, but no one could find Grandma's original recipe. I found this recipe at A Farm Girl's Dabbles. The recipe was a refrigerator recipe, but I canned it instead.