Name: Old Fashioned Corn Relish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10 – 12 ears sweet corn kernels, blanched (approx. 8 cups); 2 large red bell peppers, diced; 2 medium onions, diced; 1 can (4 ounce) chopped green chile peppers; 2 1/2 cups distilled white vinegar; 1 1/4 cups sugar; 2 teaspoons mustard seed; 1/2 teaspoon celery salt; 1/2 teaspoon crushed red pepper; 2 teaspoons kosher salt; black pepper to taste; 2 tablespoons cornstarch mixed with 1/4 cup water

Old Fashioned Corn Relish

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traditional 1950’s corn relish

Author: Prairie Californian
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

10 – 12 ears sweet corn kernels, blanched (approx. 8 cups)
2 large red bell peppers, diced
2 medium onions, diced
1 can (4 ounce) chopped green chile peppers
2 1/2 cups distilled white vinegar
1 1/4 cups sugar
2 teaspoons mustard seed
1/2 teaspoon celery salt
1/2 teaspoon crushed red pepper
2 teaspoons kosher salt
black pepper to taste
2 tablespoons cornstarch mixed with 1/4 cup water

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Instructions

In a large bowl combine the corn, red pepper, onion, and green pepper. Set aside.
In a large heavy bottomed pot, combine the vinegar, sugar, mustard seed, celery salt, crushed red pepper, and kosher salt. Over medium-high heat, bring to a boil and add the corn mixture. Reduce heat to low and simmer uncovered for 15 minutes.
After 15 minutes, scrape off any foam on top. Add the cornstarch slurry to the pot. Turn heat to medium and cook for an additional 4-5 minutes or until mixture begins to thicken.
Ladle into 4-5 sterilized pint jars. Leave 1/4 inch headspace and process in a water bath for 15 minutes. You can also refrigerate and use within a couple weeks.

Find it online: https://prairiecalifornian.com/old-fashioned-corn-relish/