FIESTA CORN RELISH
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
Provided by mary winecoff
Categories Corn
Time 55m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.
Nutrition Facts : Calories 332.9, Fat 2.1, SaturatedFat 0.3, Sodium 549.7, Carbohydrate 77.4, Fiber 5.4, Sugar 39.9, Protein 5.9
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