Corn Relish

 

Sweet corn all comes on at once.  So having numerous ways to preserve it is so helpful. You can also stagger the planting of 2 varieties so you have a longer season

 Corn relish is quick, easy, and delicious.  Since many people are unfamiliar with this yummy condiment here is a list of ways to use it.  Serve it on tacos, chili, beans and rice.  It is excellent with pot roast or any grilled or broiled chicken, pork, or fish.  You can add some to your favorite salsa or use it plain with tortilla chips. 

This is Jubilee.  I like to freeze and can with a yellow corn.  It seems to hold its color and makes a nicer product.

I am going to share three recipes so you have lots of options.

Corn Relish

9 cups fresh corn kernels (about 12 to 15 large ears)  you can use frozen corn

2 cups chopped onions

1 cup chopped green pepper

1/2 cup chopped red pepper

1 cup sugar

2 tablespoons salt

1 1/2 TBS celery seed

1 1/2 TBS mustard seed

1 tsp turmeric

3 cups cider vinegar

3 Tbs cornstarch or sure gel

3 Tbs water

In a stainless steel stock pot combine all the ingredients except cornstarch and water.  Bring to a boil stirring frequently. 

Mix cornstarch or sure gel with water and add to pot stirring to thicken.

Cover and reduce heat simmer for about 15 minutes stirring occasionally or until it thickens and peppers turn a dull green.

Ladle the relish into hot jars, leaving a 1/2 inch headspace.  Remove air bubbles.  Wipe jar rims and apply hot lines and bands.

Process pint jars in a water bath canner for 15 minutes (add 10 for high altitude)

Turn off heat after processing, remove canner lid and leave jars in canner for 10 minutes then remove jars from canner.  This prevents seeping.

This is a great kitchen tool to chop onions and peppers in small dices

Blue-Ribbon Corn Relish

8 cups corn kernels

3 cups chopped celery

1 1/2 cup chopped red pepper

1 1/2 cup chopped green pepper

1 cup chopped onion

2 1/2 cups vinegar

1 3/4 cup sugar

4 tsp dry mustard

2 tsp pickling salt

2 tsp celery seed

1 tsp tumeric

3 TBS cornstarch

 3 TBS water

Cumin-Pablano Corn Relish:  Prepare as directed, except substitute 1 1/2 cups poblano chile peppers for the green peppers.  Reduce vinegar to 2 cups and and 1/2 cup lime juice.  Substitute 1 TBS cumin for the celery seeds and turmeric.

Combine all ingredients except clear gel and 3 TBS water. Bring to a boil and simmer.  

In a small bowl combine the cornstarch and water and stir until blended

Add clear gel mixture to relish and cook til slightly thickened.

Ladle into hot jars leaving 1/2 inch headspace.  Wipe rims and apply hot lids.

Process in water bath canner for 15 minutes adjust for high altitude.

Makes 5 pints. 

Both recipes can easily be doubled.  I personally prefer the first one without celery.