Blue Ribbon Corn Relish

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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.

Blue Ribbon Corn Relish
Photo: Andy Lyons
Prep Time:
60 mins
Cook Time:
25 mins
Process Time:
15 mins
Total Time:
100 mins
Servings:
80
Yield:
about 10 half-pints or 5 pints

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

  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.

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 (per serving)

43 Calories
10g Carbs
1g Protein
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.

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