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Iowa Corn Relish

 Iowa Corn Relish
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
20 ServingsPrep: 1 hour Process: 20 min.

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

Directions

  • Place corn in a stockpot; cover with water. Bring to a boil; cover
  • and cook for 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 for 20 minutes.
  • Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
  • headspace. Remove air bubbles; wipe rims and adjust lids. Process
  • for 20 minutes in a boiling-water canner. Yield: 5 pints.
Nutritional Facts: 1/2 cup equals 148 calories,

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Iowa Corn Relish (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.