Golden Corn Relish

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1 1⁄2 hours 3 half-pint jars Print RecipeEmail Recipe


2cupfresh yellow corn kernels (about 4 to 6 ears)
3⁄4cupcider vinegar
1⁄2cupbrown sugar (packed)
1⁄2cuponion (chopped)
1⁄2cupcabbage (chopped)
1⁄4cupgreen bell pepper (chopped)
1⁄4cupred bell pepper (chopped)
1⁄4cupcelery (chopped)
1tablespoonkosher salt
2teaspoondry mustard
1⁄2teaspooncelery seed
1⁄2teaspoonmustard seed
1pinchground cayenne pepper


Blanch corn in large saucepan of boiling water 5 minutes. Drain; rinse under running water to cool. Holding corn upright, slice kernels off cob with sharp knife. Measure out 2 cups kernels.

Place corn kernels and remaining ingredients in large heavy noncorrosive saucepan. Heat over medium heat, stirring occasionally, to boiling; reduce heat to low. Simmer, partially covered, stirring occasionally, 30 minutes.

Heat to boiling. Ladle boiling-hot corn mixture into 3 hot sterilized half-pint jars, leaving 1/2-inch headspace at top of jar. Apply lids, following manufacturer's instructions; process jars 15 minutes in boiling water bath. Transfer jars to wire rack; cool to room temperature. Store in cool dark place.

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