Recipe courtesy of George Yates
Corn Relish
- Yield: 5 pints
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 353
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 81
- Dietary Fiber
- 5
- Sugar
- 56
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 611
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
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
Directions
- 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.