Corn Relish Recipe

Name: Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 to 20 ears young, tender corn; 1 1/4 c. chopped onions; 1 c. chopped green pepper; 1 c. chopped sweet red pepper; 1 c. chopped celery; 2 2/3 c. distilled white vinegar; 2 c. water; 1 1/2 c. sugar; 1 1/2 Tbsp. mustard seed; 1 Tbsp. salt; 1 tsp. celery seed; 1/2 tsp. turmeric

Servings: persons

16 to 20 ears young, tender corn
1 1/4 c. chopped onions
1 c. chopped green pepper
1 c. chopped sweet red pepper
1 c. chopped celery
2 2/3 c. distilled white vinegar
2 c. water
1 1/2 c. sugar
1 1/2 Tbsp. mustard seed
1 Tbsp. salt
1 tsp. celery seed
1/2 tsp. turmeric

1
Peel husks and silk from corn.
2
Trim blemishes.
3
Boil corn 5 minutes, then quickly dip in cold water.
4
Cut kernels from cob; measure 2 1/2 quarts cut corn.
5
Combine corn with onions and remaining ingredients in saucepan.
6
Simmer 20 minutes, stirring occasionally.
7
Pack into clean jars to within 1/2-inch of top, making sure vinegar solution covers vegetables.
8
Immediately adjust covers (lids) as jar manufacturer directs.
9
Process 15 minutes in boiling water bath.

804

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 to 20 ears young, tender corn, 1 1/4 c. chopped onions, 1 c. chopped green pepper, 1 c. chopped sweet red pepper, and more.

Yes, Corn Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Relish

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