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Iowa Corn Relish Recipe
Iowa Corn Relish Recipe photo by Taste of Home

Iowa Corn Relish Recipe

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I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. —Deanna Ogle, Bellingham, Washington
TOTAL TIME: Prep: 1 hour Process: 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 1 hour Process: 20 min.
MAKES: 20 servings

Ingredients

  • 20 medium ears sweet corn
  • 2-2/3 cups white vinegar
  • 2 cups water
  • 1-1/2 cups sugar
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 4-1/2 teaspoons mustard seed
  • 1 tablespoon canning salt
  • 1 teaspoon celery seed
  • 1/2 teaspoon ground turmeric

Nutritional Facts

1/2 cup equals 148 calories, 1 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes.
  2. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 5 pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Iowa Corn Relish in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p215

Nutritional Facts

1/2 cup equals 148 calories, 1 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.

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