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Total Time
1hr
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

Directions

  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.