We’ve had a wonderful harvest of sweet corn this year. While we are enjoying almost daily fresh corn, slathered with butter or made crazy with mayo and cotija cheese, we can’t possibly eat it all fresh. What’s a body to do? Can it!
I’m not a fan of plain canned corn, so I was looking for something more interesting. After much research, including seeing that my favorite canning rock star, Jackie Clay, apparently puts this up, I focused on making corn relish.
This recipe was adapted from several on the web and used the ingredients I had in the garden. I’ve noticed that chopped celery appears to be a popular addition. Many people also use apple cider vinegar. I had neither. However, I’m really liking this version, especially with the semi-dried cherry tomatoes. These were dried in a solar food dryer for one day. If this isn’t something you have sitting around on your back porch, I recommend roasting halved cherry tomatoes at 250 for a couple hours in order to reduce the liquid. Otherwise, the relish will not be yellow, but more red like the tomatoes (which is fine, and I’m sure very tasty as well).
If you’ve never made corn relish (this is me), this will soon become your favorite way to preserve the summer harvest. This is an easy, albeit time-consuming, recipe that even those new to canning can master.
- 9 C corn (about 16-20 ears, depending on size)
- 2 C small sliced red onions (cut into larger pieces for visual appeal)
- 1 1/2 C diced green peppers (I used a variety of jalapeno, bell, pasilla, & habanero)
- 1 C chopped cilantro
- 1/2 C minced garlic
- 5 C white vinegar
- 1 C water
- 1 C brown sugar
- 2 T kosher salt
- 2T mustard seeds
- 1 t turmeric
- 1 t dried mustard
- 1/2 t cracked black pepper
Put all ingredients into a large pot and bring to a boil for 2 minutes. Ladle into hot, sterilized jars, seal. Process for 15 minutes in a water bath canner. These directions are pretty basic, and you may want more detail. In which case, there are hundreds of tutorials about water bath canning on the internet. Here is a good one.
I used Weck pint jars. In the above picture I have not yet put on the metal clips. Tip: ladle the corn relish into the jars with a slotted spoon, then top off with the liquid. Liquid should just crest the ingredients in the jar. Fill to 1/2 inch below rim of jar. (Don’t forget to clean your jar rims to ensure a good seal.) BTW, this makes a lot more liquid than you will need, but the worst thing is to run out of brine. I suppose with the extra you could throw some sliced onions or cukes in and refrigerate for a quick side pickle.
This is ready to enjoy right away. Best served chilled.
Remember, stay briny!