Recipe by mary winecoff
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
Top Review by LonghornMama
I made two corn relishes last week and this was my favorite! Cumin adds a wonderful flavor. Love that the recipe makes a smaller amount. Didn't realize the first time I looked at the recipe that the yellow pepper was a hot pepper, was thinking yellow bell pepper, so I just added a couple of minced jalapenos instead. Thanks for sharing the recipe!
- 4 cups corn, fresh if possible
- 1 yellow pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups cider vinegar
- 3⁄4 cup granulated sugar
- 1⁄2 cup red onion, chopped
- 1⁄2 cup sweet red pepper, chopped
- 1⁄3 cup green onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon pickling salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons fresh cilantro, chopped
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.