Saturday, July 10, 2010

Sweet 'n Spicy Corn Relish

This is the time of year when corn taste more like candy than a something you eat with a meal - sweet and sooooo tasty. Today, I made a corn relish, it taste so yummy! This is my first batch, have to cook it in batches, do not have pans big enough to do all of it at once. I used twelve ears of corn in this first batch.

I also cut back on the amount of sugar a little bit, using 1 1/8 cup. This makes for a more tart relish, but I do not like real sweet and it is still plenty sweet enough for me. If you don't like tart, use the recommended amount of sugar.

I just love the color. :)

chop chop...and more chopping.

Good idea to cut the corn off the cob inside a bowl.

Cooking time.

I can’t wait to enjoy this with a grilled hamburger.

Enjoy the flavor of fresh picked corn all year long by capturing it in this colorful, canned relish.

Makes 4 pint or 8 half-pint jars.

Prep Time: 45 minutes
Cook Time: 35 minutes

INGREDIENTS6 cups cooked whole kernel yellow corn (9 to 12 medium-size ears)

1 large red bell pepper, diced (1 1/2 cups)

1 medium green bell pepper, diced (1 cup)

1 cup diced celery

1 medium onion, finely chopped (1 cup)

2 1/2 cups distilled white vinegar (5% acidity)

1 1/2 cups sugar

2 teaspoons McCormick® Celery Seed

2 teaspoons McCormick® Mustard Seed

2 teaspoons salt

1/2 teaspoon McCormick® Red Pepper, Crushed

1/4 cup water

2 tablespoons cornstarch

1 tablespoon McCormick® Cilantro Leaves


1. Mix vegetables. Set aside.
2. Mix remaining ingredients, except water, cornstarch and cilantro, in 6-quart saucepot. Bring to boil. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.
3. Mix water and cornstarch in small bowl. Stir into vegetable mixture. Cook 3 to 5 minutes or until mixture starts to thicken, stirring occasionally. Stir in cilantro.
4. Ladle into 4 hot sterilized pint or 8 half-pint canning jars, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
5. Process in boiling water canner 15 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.

TipsTo cook corn: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) for 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.


Dustjacket Attic said...

Just looking at the corn made me want to try some relish!

Cornflake said...

Yummy, that will be delish with a burger, enjoy!

Gail said...

I love corn relish, beautiful.

Sixpence and a Blue Moon said...

DjA, I guarantee you would love it. It's easy to make. :)

Cornflake, It will be great with a burger. I make a bean salad today and added some of this relish, it was DELICIOUS!!! I pretty much made that my meal. xox

Gail, this is a great recipe. I be using this one 99% of the time from now on. Simple and basic, but sometimes you can beat that combination. xox

abigail said...

that looks delicious! I'll have to try this recipe out.

Sixpence and a Blue Moon said...

Abigail, it's delicious and addicting. :)

Thank you for the visit.

drollgirl said...

omygawd! i am TOTALLY making this! i have not bought any fresh corn yet this summer, but i have to get on it! YUM! this recipe looks fab. easy. i'm all over it!!!

Sixpence and a Blue Moon said...

drollgirl, go for it. :) It is very easy!!! I find I am cooking things that will go well with this, and I'm eating it every day. :) Do let me know if you make it. Let me know if you have any questions, but you won't, it is just so simple to make. And it looks so pretty when you get it done.


btw, I can't get that damn video out of my head. :)) I want an erase button. lol

Jen said...

You have no idea how badly I want to try this!!! YUM!

Sixpence and a Blue Moon said...

Jen, go buy some corn.:) It is fun and easy...I'm eating some every day, just love it. :) Thanks for the visit. ~xo

Dallas Shaw said...

Thanks for the recipe!

Sixpence and a Blue Moon said...

Dallas, thanks so much for the visit. I visited your blog and it is lovely and beautiful, and I am now a follower.:)