Ingredients for Mexican Corn Relish
- 10 cups fresh or frozen corn kernels
- Vegetables
- 1 1/2 cups fresh cilantro, chopped
- Garlic
- 4 tablespoons white sugar
- 1 1/2 cups white distilled vinegar
- Lime, Zest Of
- Limes
- 2 tablespoons canning & pickling salt
- Mustard Seeds
- 1/2 teaspoon ground cayenne pepper
- Cumin Seed
- Ground Coriander
- 2 red bell peppers, finely diced
- 1 1/2 cups red onion, finely diced
- 2 jalapeno peppers, minced
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 tablespoon cumin
- 1/4 cup olive oil
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How to Make Mexican Corn Relish
- Cook 4 ears of corn in a large pot of boiling water with 1 teaspoon of salt for 4 minutes.
- Immediately transfer the corn to a bowl of ice water to stop the cooking process. Once cooled, cut the kernels off the cob.
- You should have approximately 10 cups of corn kernels. If not, adjust the number of ears used.
- In a large pot, combine the corn with 1 red bell pepper (finely chopped), 1/2 cup red onion (finely chopped), 1 jalapeño pepper (minced, seeds removed for less heat), 1/2 cup chopped cilantro, 1/2 cup lime juice, 1/4 cup olive oil, 2 tablespoons sugar, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt. Simmer for 20 minutes, stirring occasionally.
- Carefully ladle the hot relish into clean, sterilized pint jars, leaving 1/2 inch of headspace at the top of each jar.
- Remove any air bubbles by gently running a non-metallic utensil along the sides of the jar.
- Wipe the jar rims clean, and seal with lids and rings.
- Process the filled jars in a boiling water bath for 15 minutes. Ensure jars are fully submerged during processing.
- Remove jars from the canner and let them cool completely. You should hear a satisfying 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
157g
Fat
4g
Carbs
45g
