We've been busy spending three whole afternoons freezing corn...and I'm glad to say we've finally gotten enough freezer corn to fill everyone's freezers...but there is still a LOT of corn left in David's big sweet corn patch! I decided that since my stash of corn relish is running low (didn't make any last year), I better take advantage of all that corn and fill my pantry! This corn relish is super simple and it is so delicious (my sweet sister in law Lisa gave me the recipe...so this recipe also has special sentimental value to me). This corn relish is delicious on hamburgers and hot dogs, and Lisa reccomended pouring a jar over a brick of cream cheese and eating it with crackers :)
Here is the recipe for Corn Relish:
16-20 fresh ears of corn
3 cups chopped celery
1 1/2 cups chopped red sweet pepper
1 1/2 cups chopped green sweet pepper
1 cup chopped onion
2 1/2 cups vinegar
1 3/4 cups sugar
4 tsp. dry mustard
2 tsp. pickling salt
2 tsp. celery seeds
1 tsp. ground turmeric
3 Tbs. cornstarch
1. Remove husks and silks from corn, cut corn from cobs. Measure 8-10 cups corn and place in a large pot.
2. Add chopped vinegar, celery, peppers, and onions. Simmer over medium heat about 10 minutes until corn and veggies are tender. Stir in sugar, mustard, pickling salt, celery seeds and turmeric. The mixture should be partially soupy...if it looks really dry, add a little water. Bring to a boil and boil gently for five minutes, stirring occasionally.
3. Stir together cornstarch with 3 Tbs. water until smooth. Add to corn mixture. Cook and stir until slightly thickened and bubble, cook and stir two more minutes.
4. Ladle hot relish into prepared jars, leaving 1/2" headspace. Wipe jar rims and top with lids and bands. Pricess in a boiling hot water bath for 15 minutes, starting the timer when the water begins to boil.