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.

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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

DIRECTIONS:

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.