Corn Relish

Total Time:
55 min
15 min
40 min

5 pints

  • 12 ears fresh corn
  • 2 cups water
  • 1 1/2 cups green pepper, chopped
  • 1 1/2 cups roasted red pepper, chopped
  • 1 cup onion, chopped
  • 2 1/2 cups vinegar
  • 1 3/4 cups sugar
  • 4 teaspoons dry mustard
  • 2 teaspoons black pepper
  • 2 teaspoons pickling salt
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

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