Prep 15 mins
Cook 39 mins
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.
- 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
- 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.
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