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Prep Time: 15 Minutes Cook Time: 39 Minutes |
Ready In: 54 Minutes Servings: 4 |
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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 Corn Relish for canning 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. Ingredients:
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 |
Directions:
1. Cook ears of corn in boiling salted water for 4 minutes.
2. Remove and plunge in ice water to cool, strain and cut corn from the cob.
3. You want 10 cups.
4. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
5. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
6. Process for 15 minutes in a boiling water bath.
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