Fiesta Corn Relish
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
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READY IN: 55mins
YIELD: 4 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 4
- 1yellow pepper, seeded and finely chopped
- 2
- 1 1⁄2cups cider vinegar
- 3⁄4cup granulated sugar
- 1⁄2
- 1⁄2cup sweet red pepper, chopped
- 1⁄3
- 1teaspoon ground cumin
- 1teaspoon pickling salt
- 1⁄2teaspoon fresh ground black pepper
- 2
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DIRECTIONS
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.
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