Fresh Summer Corn Relish

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There’s nothing more fun than shucking 20 ears of corn. I’m so not kidding at all!

Fresh Corn

Fresh Corn

But boy was this corn good. I picked up a baker’s dozen bag of sweet corn at the Broad Ripple Farmer’s Market for $7 and ended up with 20 small and medium-sized ears.

Wow. What would I do with all of that corn…

I could:

Freeze it – but I don’t have an external freezer chest, just the freezer on top of my refrigerator. Maybe someday. Kegerator first.

Eat it – which I would eat some fresh, but not 20 ears.

Can it – ding ding ding ding ding! I’ve been wanting to make a corn relish I could eat with tortilla chips or add to tacos and into pasta salads.

This recipe is from the Better Homes and Gardens You Can Can: A Guide to Canning, Preserving and Pickling book. It’s the first recipe I’ve made from it, which is surprising considering it’s the first canning book I got!

Like the Dill Cucumber Relish, I didn’t want a recipe with tons of sugar. This one called for 1 3/4 cups, but I found one other recipe that used only 3 tablespoons. I knew that if I didn’t use any sugar it may come out bland, so I added just enough to sweeten it but keep it tangy.

Fresh Summer Corn Relish

Adapted from Better Homes and Gardens You Can Can

Makes about 5 pints

Ingredients:

  • 12 medium-sized ears of corn
  • 2 cups water
  • 6 stalks chopped celery
  • 3 bell peppers (red, yellow, green)
  • 1 medium chopped red onion
  • 2 1/2 cups white vinegar
  • 3 tbsp sugar
  • 4 tsp dry mustard
  • 2 tsp kosher salt
  • 2 tsp celery seeds
  • 1 tsp ground turmeric
  • 3 tbsp cornstarch
  • 2 tbsp water

Remove husks and silks from corn. Don’t worry, it’s impossible to get them all.

Cut corn off cobs. My preferred method is to stand an ear of corn on one end inside a 9×13 baking dish. Some people use bowls but I have a hard time cutting the ends off that way, and if you’re cutting up a lot of ears like in this dish, you’ll want a large pan to collect the kernels.

Fresh corn

In an 8 or 10 quart stock pot, add corn and the 2 cups of water. Bring to a boil, reduce heat and simmer, covered, for 4 to 5 minutes.

It’s gonna start to smell really good where you are.

Drain corn and set back on stove. Add celery, peppers, onions and stir in vinegar, sugar, mustard, kosher salt, celery seeds and turmeric.

Bring to a boil and leave uncovered for 5 minutes, stirring occasionally.

In a small bowl, stir together cornstarch and 2 tbsp water. Add to your pot of corn and cook until slightly thickened and let cook for 2 minutes. This helps cook off the cornstarch, so don’t skip this step.

Ladle relish into your hot, sterilized jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.

Corn Relish

 

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