Recipe by Jenny Webb
Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found Corn Relish for canning for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.
Top Review by arubycowgirl
Made this relish this year. And got lots of compliments on in, everyone loved it. I changed it a little by soaking the corn in sugar and salt, then grilling it. what a sucess! this is going to be a relish that will use up the extra garden corn for us every year.Thanks for posting. Gwen
- 22 ears corn
- 4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
- 1⁄2 cup chopped cilantro
- 2 cloves minced garlic
- 3⁄4 cup white sugar
- 2 1⁄2 cups distilled white vinegar
- 1 lime, zest of
- 2 limes, plus enough water to equal 2 cups liquid, juice of
- 1 teaspoon canning salt
- 1 1⁄2 teaspoons mustard seeds
- 1 1⁄2 teaspoons ground cayenne pepper
- 1 tablespoon cumin seed
- 1 tablespoon ground coriander
Directions See How It's Made
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water to cool, strain and cut corn from the cob.
- You want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.