Sweet Corn Relish

Corn Relish

Attention corn lovers!  It’s that time of year.  Corn on the cob is sweet, juicy and readily in season here in Ontario.  How do you like to cook it up?  BBQ, boiled, roasted or cut off the cob… it’s delicious!

A little while back while having dinner, I emptied the last spoonful of corn relish from the jar and piled it onto my burger.  I had never made corn relish, but it was that moment that I decided, it was time to give it a go.

It’s pretty easy, yummy and best of all, it leaves my husband thinking I’m some sort of condiment cooking super hero.

Psst… this would make great neighbour gifts for the holidays…


Ingredients

3 cups corn kernels (cut fresh from the cob, or frozen)
3/4 cup onion diced
1/2 cup celery diced
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
1 1/2 Tbsp all purpose flour

1 cup white vinegar
1/2 cup white sugar
1/2 Tbsp kosher salt
1/2 Tbsp dry mustard
1 tsp celery seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp fresh cracked black pepper
1/2 tsp hot sauce (optional)

Instructions

Place four, 1 cup mason jars (washed) in a 225F oven for 10 minutes to sterilize.  Leave in the oven until ready for use.  Boil lids in a small pot on the stove to sterilize and any spoons you might use to scoop the relish into the jar.  Once boiled, leave in the hot water until ready to use.
In large saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric, paprika, blac and hot pepper sauce to boil.
Mix in corn, onions and celery, reduce heat and simmer, stirring often, until softened, about 15-20 minutes.Whisk flour with 1 1/2 Tbsp water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.

Fill the sterilized 1 cup canning jars, leaving 1/2-inch headspace. Cover with prepared lids and bands and tighten them to fingertip tight.
Process jars in a large pot of boiling water for 10 minutes (water should cover the tops of the jars).  The 10 minutes start when the water gets back to boiling after putting in the jars.
Remove from water bath, let cool.

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Comments

  1. says

    Amber,
    This relish looks delicious. I can’t wait to try this recipe at home. I’m always looking for homemade gifts to make and give for the holidays :)

    Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week. Have a great week.
    Michelle

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