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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.


  • 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


  • 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.
  • 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.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 20

2 of 2

Iowa Corn Relish (continued)

Directions (continued)

  • minutes. Remove jars and cool.
  • Yield: 5 pints.
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.