Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
Process in water bath for 15 minutes. Start timing once water is boiling.
**Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
**Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
**Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.