Mexican Corn Relish

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.

• Ready In: 54 mins
• Yields: 6 pints

Ingredients

• 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

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.