MEXICAN CORN RELISH

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Mexican Corn Relish image

Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found recipe #10711 for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.

Provided by Jenny Webb

Categories     Corn

Time 54m

Yield 6 pints

Number Of Ingredients 13

22 ears corn
4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
1/2 cup chopped cilantro
2 cloves minced garlic
3/4 cup white sugar
2 1/2 cups distilled white vinegar
1 lime, zest of
2 limes, plus enough water to equal 2 cups liquid, juice of
1 teaspoon canning salt
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground cayenne pepper
1 tablespoon cumin seed
1 tablespoon ground coriander

Steps:

  • Cook ears of corn in boiling salted water for 4 minutes.
  • Remove and plunge in ice water to cool, strain and cut corn from the cob.
  • You want 10 cups.
  • Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
  • Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
  • Process for 15 minutes in a boiling water bath.

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