1/1 Photo of Fiesta Corn Relish
mary winecoff's Note:
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"
My Private Note
Units: US | Metric
- 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
- 1Bring a large pot of water to a boil over high heat.
- 2Add corn, cover and cook for 6 minutes.
- 3Drain and cool until easy to handle.
- 4With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- 5Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- 6Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- 7Stir in cilantro and cook 2 minutes longer.
- 8Remove from heat.
- 9Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- 10Process 15 minutes for pint jars.
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Nutritional Facts for Fiesta Corn Relish
Serving Size: 1 (1494 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 332.9
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 549.7 mg
- Total Carbohydrate 77.4 g
- Dietary Fiber 5.3 g
- Sugars 39.9 g
- Protein 5.9 g