Mexican Corn Relish

Pepper Harris

By
@rubycowgirl1

This is a real winner in our house.I needed to use up some corn and found this and decided to try it and boy it has been a big success! We like it with fresh eggs.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6 pints
Prep:
45 Min
Cook:
1 Hr
Method:
Canning/Preserving

Ingredients

22
ears corn
4 c
chopped onions, bell peppers, celery, seeded jalapenos
1/2 c
chopped cilantro
2 clove
garlic
3/4 c
sugar
2 1/2 c
distilled white vinegar
1
lime,zest of
2
limes juice, plus water enough to equal 2cups
1 tsp
canning salt
1 1/2 tsp
mustard seed
1 1/2 tsp
ground cayenne pepper
1 Tbsp
cumin seed
1 Tbsp
ground coriander

Step-By-Step

1Clean and sterlize pint jars.place lids in hot water bath.

2Cook ears of corn in salted boiling water for 4 mins.Remove and plunge into ice water to cool, drain and cut corn from cob.You'll need 10 cups.

3Combine corn with remaining ingredients in a large kettle pot and simmer for 20 mins.

4Immediately pack into clean hot pint jars,leave 1/2 inch head space;seal. Process for water bath for 15 mins.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom