Total Time
54mins
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.

Ingredients Nutrition

Directions

  1. Cook ears of corn in boiling salted water for 4 minutes.
  2. Remove and plunge in ice water to cool, strain and cut corn from the cob.
  3. You want 10 cups.
  4. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
  5. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
  6. Process for 15 minutes in a boiling water bath.

Reviews

(1)
Most Helpful

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

arubycowgirl July 21, 2010

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