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Popular in Food

Blue Ribbon Corn Relish

4.0 by 18 people
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  • Makes: 80 servings
  • Serving Size: 2 Tablespoons
  • Yields: about 10 half-pints or 5 pints
  • Prep: 1 hr
  • Cook: 25 mins
  • Process: 15 mins

Blue Ribbon Corn Relish



  1. Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.
  2. In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.
  3. Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.

From the Test Kitchen

Cumin-Poblano Corn Relish:

Use 1 1/2 cups chopped poblano peppers in place of the 1 1/2 cups chopped green sweet pepper. Reduce vinegar to 2 cups and add 1/2 cup lime juice. Omit celery seeds and turmeric and replace with 1 tablespoon ground cumin.

Corn Olive Relish:

Add 1 cup coarsely chopped pitted green olives and 1 cup coarsely chopped pitted black olives with the celery, sweet peppers, and onion.

Nutrition Facts (Blue Ribbon Corn Relish)

    Per serving:
  • 43 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 75 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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