Recipes and Cooking Blue Ribbon Corn Relish 4.1 (22) Add your rating & review Capture the essence of summer and enjoy it all year long with this fresh corn relish recipe. To serve, pile a spoonful on top of a burger or dig into a scoop of corn relish dip with tortilla chips. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 1 hrs Cook Time: 25 mins Process Time: 15 mins Total Time: 1 hrs 40 mins Servings: 80 Yield: about 10 half-pints or 5 pints Jump to Nutrition Facts Ingredients 16 - 20 fresh ears of corn 2 cup water 3 cup chopped celery (6 stalks) 1 ½ cup chopped red sweet pepper (2) 1 ½ cup chopped green sweet pepper (2) 1 cup chopped onion (2 medium) 2 ½ cup vinegar 1 ¾ cup sugar 4 teaspoon dry mustard 2 teaspoon pickling salt 2 teaspoon celery seeds 1 teaspoon ground turmeric Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 43 Calories 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 80 Calories 43 % Daily Value * Sodium 75mg 3% Total Carbohydrate 10g 4% Total Sugars 7g Protein 1g Vitamin C 7.3mg 37% Calcium 5mg 0% Iron 0.2mg 1% Potassium 91mg 2% Folate, total 11.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.