So, last year I made like 4 batches of corn relish. I thought for sure I was going to have millions of jars left in the pantry come corn season this year but nope! All of a sudden everyone I know LOVES corn relish (I really had no idea) and even people who don’t like it seem to like this kind. I kid you not, I gave it to grandparents, parents (3 different sets), friends, siblings, and more – every single one of them said that it was the BEST corn relish they’ve ever had! Most ate the entire pint within 1 or 2 days too (which is exactly what happened at my house too). This recipe also came from my 2011 Better Homes and Gardens Canning Magazine. The original recipe can also be found here – Of course, I make mine with all organic ingredients.
Blue Ribbon Corn Relish
Supposedly makes about 5 pints. This always makes 6 for me.
**Also, I got 3 full batches from 23 ears of corn – I don’t know if my corn was large or what??? I would definitely be prepared to make a second batch if you want to – or, be ready to freeze/cook any extra corn you may have. If you’re making more than one batch make them 1 batch at a time.
16 – 20 fresh ears of corn
2 cups water
3 cups chopped celery
1 1/2 cups chopped sweet red peppers
1 1/2 cups chopped sweet green peppers
1 cup chopped onion
2 1/2 cups vinegar
1 3/4 cups sugar
4 tsp dry mustard
2 tsp pickling salt
2 tsp celery seeds
1 tsp ground tumeric
3 tbsp cornstarch
3 tbsp water
Remove the husks from the corn. Remove the silks and cut the kernels from the cob (you can see my easy, least messy method here) and get all of your ingredients together. This pic isn’t pretty – you run out of pretty containers when you’re making 3 batches.
Measure 8 cups of the kernels. In an 8 to 10 quart stainless steel, enamel, or non stick heavy pot, combine the 8 cups of kernels with 2 cups of water. Bring the corn to a boil, then reduce heat. Simmer, covered for 4-5 minutes until the corn is nearly tender and then drain.
In the same pot, combine corn, red peppers, green peppers, onion, and celery. In a bowl, combine vinegar, sugar, mustard, pickling slat, celery seeds, and tumeric. Add to the corn mixture and bring everything to a boil, stirring until the sugar dissolves. Reduce heat and simmer uncovered for 5 minutes, stirring occassionally.
In a small bowl, stir together cornstarch with 3 tbsp of water. Add to the corn mixture (I whisk it in). Cook and stir until the mixture is bubbly and slightly thickened (I cook about 5 minutes), then cook 2 more.
Ladle the hot relish into hot, sterilized pint jars. Leave a 1/2 inch headspace.
Wipe jar rims and adjust lids. Then process in a boiling water canner for 15 minutes (make sure that you start timing once the water has returned to a boil). Remove jars from canner and cool overnight. Enjoy!