Zesty Corn Relish

Printable Recipe

Ingredients

• 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

Cooking Directions

1. Blanch the corn. (Put the corn into boiling water. Boil for 3 minutes. Remove from boiling water and place immediately into cold water.)
2. Remove the corn kernels.
3. In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
4. In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper.
5. Bring to a boil over medium-high heat, then add the corn mixture.
6. Return to a boil and then reduce heat to low.
7. Simmer uncovered for ~15 minutes.
8. Spoon off any accumulated foam.
9. Ladle into 4 pint or 8 half-pint sterilized canning jars.
10. Cover jars with lids and screw on the bands.
11. Process in a water bath canner for 15 minutes.

Holly's Notes:
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.