Total Time
Prep 35 mins
Cook 25 mins

From B&G canning mag.

Ingredients Nutrition

  • 4 large fresh ears corn
  • 1 cup onion, coarsely chopped
  • 1 cup large green peppers or 1 cup red pepper, coarsely chopped
  • 1 cup tomatoes, peeled and chopped
  • 1 fresh jalapeno pepper, seeded and finely chopped (for hotter, leave seeds)
  • 12 cup lime juice
  • 12 teaspoon salt
  • 12 teaspoon ground cumin
  • 12 teaspoon black pepper, freshly ground


  1. Remove husks from ears of corn. Scrub corn with stiff vegetable brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measure 2 cups corn.
  2. In large saucepan, combine corn, onion, sweet pepper, tomato, jalapeno pepper, lime juice, salt, cumin, and pepper. Bring to a boil, reduce heat and simmer covered for 10 minutes.
  3. Ladle into hot sterlized 8 oz jars, leaving 1/2" headspace. Wipe rims and add lids.
  4. Process in water bath for 15 minutes. Star timing once water is boiling.