Mexican Corn Relish

Pepper Harris


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.


★★★★★ 1 vote

6 pints
45 Min
1 Hr


  • 22
    ears corn
  • 4 c
    chopped onions, bell peppers, celery, seeded jalapenos
  • 1/2 c
    chopped cilantro
  • 2 clove
  • 3/4 c
  • 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

How to Make Mexican Corn Relish


  1. Clean and sterlize pint lids in hot water bath.
  2. Cook 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.
  3. Combine corn with remaining ingredients in a large kettle pot and simmer for 20 mins.
  4. Immediately pack into clean hot pint jars,leave 1/2 inch head space;seal. Process for water bath for 15 mins.

Printable Recipe Card

About Mexican Corn Relish

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

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