Corn Relish

Whether you like it in your soup beans, on your hot dogs, or just as a condiment to introduce a savory burst of flavor into your favorite dish, you'll want to keep this on hand! This is one of those recipes requiring a little creativity since there are no real measurements — you’ll just have to “eye” it. Just remember that corn is your main and most prominent ingredient.

• Boil/blanch the corn and cut it off the cob. (Note, you will want to use fresh corn for the best relish!)
• Sweet onion finely diced
• Green & Red pepper finely diced
• Celery finely diced
• Chopped/shredded cabbage
• Jalapeno finely choppped (Optional: a little heat adds even more body to the relish)

Mix it all in a large pot. Bring to a boil and simmer for 20 minutes. Be sure to drain extra fluid that may have settled in the bottom of the pan.

Prepare a brine as directed using Mrs. Wages Sweet Pickles mix. (This saves a lot of time and works beautifully!)

Tightly pack sterilized jars with the vegetable mixture. Pour the pickle brine over it leaving at least 1/2” headspace.

Wipe off the rim of your jar with a damp cloth and place the sterilized lid on top, tightening it with the ring.

Hot water bath for at least 10 minutes. Note: Don’t start the timer until the water reaches a rolling boil after you put the jars in.

Carefully remove jars from canner and allow to naturally cool, listening for the lids to “pop”.

Don’t force the pop — if they don’t pop, they’re not sealed properly and the veggies will eventually spoil.

If you can, wait a week or two before eating the relish to allow time for the vinegar to mellow out. If you should have a jar that doesn't seal, refrigerate it and plan to use it within the next couple of weeks.

How to Use Corn Relish

Corn relish can be used many ways to add a tangy and sweet flavor to your dishes.  Here are a few ways to use corn relish:

• Pinto Bean Soup (aka Soup Beans)
• Topping for Grilled Meat, Chicken, Burgers, Hot Dogs, and Seafood
• Tacos, Burritos, Quesadillas
• Salads:  It’s great in both leafy green salads and pasta salads
• Sandwiches and Wraps
• A dip for tortilla chips
• Baked Potatoes
• Scrambled Eggs or Omelets
• Rice and Grain Bowls