I’ve got a very simple canning project for you to do that is a Southern tradition. And for good reason: it’s delicious! But don’t let canning scare you. You can also make this and freeze it. I mean it, you need to make this Corn Relish Recipe; no excuses! You will not even believe how many ways you can use this stuff! When I made mine, I swore I wasn’t giving one bit of it away. Oh, sure, I talk big. I have given some of it away, but most of it has gone straight into my pie hole! You’ll be just as greedy. I promise! It’s heavenly!
Most families around here have their very own versions of Corn Relish. It’s just one of those things that you have to make and there are no two recipes alike; it’s a great way to preserve that beautiful summer corn. But, just like not really having to can this, you don’t have to use fresh corn either. Of course, it’s better with fresh, but frozen corn will work in a pinch. Like if you run out of corn relish too soon. *big smile*
I did can mine and this recipe will make 6 – 7 pints of pure gold in jars.
Like I said, there are a million ways to use corn relish. Most families I know will pull it out as a condiment for ham and pork chops, or to top pinto beans with some butter-slathered corn bread on the side.
In addition to those ideas, here are some of the other ways I use it:
- Added to pico de gallo
- On tacos or nachos
- Stirred into scrambled eggs
- Atop pulled pork
- Pour over cream cheese as an appetizer with crackers (as shown)
- On sandwiches
- Right off a spoon
The possibilities are limitless.
Now, the title calls this sweet and hot. It’s not too much of either, it’s just right (as Goldilocks says). For the heat, I used a combination of jalapeno and habanero peppers (that my friend, Terry shared with me). Because I did, I decreased the amount of jalapeno peppers I would need. I’ll give you the measurements for both.
As to the sweet peppers, I used a combination of red, yellow and orange. I’ve said it before, but I want to point out to you how handy those little bags of mini snacking peppers are to have in your refrigerator. The variety of color they give to your cooking makes for a lot of eye appeal. I always keep them around.
I didn’t grow corn in Saucy’s Wee Kitchen Garden, but some customers of ours from Indiana brought us a big bag of beautiful corn…this relish is the result of their generosity.
You need to make this. You will thank me. P~
ETA: Since I posted this recipe, I entered this relish in The Blue Ribbon Country Fair held by the Great Smoky Mountains Heritage Museum. It took Third Place in the “Pickle Relish” category and was the only corn relish among the winners.
- 9 cups corn kernels, fresh or frozen thawed (about 14 ears of fresh)
- 6 cups sweet onions, diced (about 2 pounds)
- 2 cups sweet bell peppers (I used red, orange and yellow), diced
- 1 cup jalapeno peppers, minced (I used ½ cup jalapeno and 2 tablespoons habanero)
- 3 cups cider vinegar (at least 5% acidity)
- 1½ cups granulated sugar
- 1 tablespoon canning salt or kosher salt
- 2 teaspoons dry mustard (I used Colman’s because it’s got more kick)
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- IF YOU ARE CANNING INSTEAD OF FREEZING:
- Prepare the jars and lids (6-7 pint jars).
- Fill a canning pot, or extra-large stockpot, about halfway with water.
- Add the jars and bring to a boil.
- Reduce heat to low and keep jars hot.
- In a small saucepan, add the lids and ladle out some of the boiling water to the sauce pan (enough to cover the lids) and let sit.
- IF YOU ARE FREEZING:
- Sterilize your containers in boiling water.
- FOR THE RELISH:
- In a large stockpot, combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, mustard seed and celery seed.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for another 15 minutes.
- Remove the jars from the hot water.
- Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel.
- Put the lids on the jars and attach the rings snugly. Then back them off about ¼ turn.
- Place the jars on a rack in the canning pot (or large stockpot) and lower into the water. You want the jars to be completely covered with water, with about an inch of water above the tops of the jars.
- Bring the water back to a boil, cover, and boil gently for 15 minutes.
- Remove the jars from the water and place on a dry kitchen towel to completely cool. The jars will pop as they seal. Any jar that hasn’t sealed (if you press the lid it will pop), just refrigerate rather than storing in the pantry.
- IF YOU ARE FREEZING:
- Spoon the corn mixture into your freezer containers, allow to cool and freeze.
This reminds me too…back when I made this, I published the photo below on Instagram. If you don’t already follow me there, you might want to…I often give sneak peeks into upcoming posts as well as other silly things that interest me.