Prep 10 mins
Cook 45 mins
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"
- 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.
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!
I made this and placed in a tall jar for a side for my Birthday. Part of this menu Menu #34323. It will meld in my refrigerator for 3 days. This is quite tasty and will be the perfect side to my chili. I did cut way back on the sugar using 1/4 cup. I did use frozen corn, it is January! ;) Thanks!!!
Other than doubling the recipe, I followed the recipe and got 3 pt and 3 half pint jars. There was about 1/2 cup that wouldn't fit in the jars so I put it in a dish to have w/ dinner. YUMMY! It went perfectly w/ left over pork tenderloin and we reallly enjoyed it. I'm going to make at least one more double batch while local Silver Queen corn is available! Thanks for sharing this recipe! It is just GREAT!!!