Fiesta Corn Relish Recipe
Use fresh corn, hot peppers, sweet peppers, garlic, and onion from the garden to make this Mexican-style corn relish.
- 5 to 6 large ears fresh corn
- 1 hot yellow pepper, seeded and finely chopped
- 1/2 cup chopped sweet red pepper
- 2 cloves garlic, minced
- 1-1/2 cups cider vinegar
- 3/4 cup sugar
- 1/2 cup chopped red onion
- 1/3 cup chopped green onions
- 1 teaspoon ground cumin
- 1 teaspoon pickling salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh coriander
- Bring a large pot of water to a boil over high heat. Add corn. Cover and cook for 6 minutes, then drain and set aside until cool enough to handle. Cut corn kernels from cobs with a sharp knife.
- Measure 4 cups corn kernels into a large stainless steel or enamel saucepan. Add peppers, garlic, vinegar, sugar, onions, cumin, pickling salt, and pepper, and mix well. Bring mixture to a boil over high heat. Reduce heat, and boil gently, uncovered, for 20 minutes, stirring often.
- Stir in coriander. Cook for an additional 2 minutes. Remove saucepan from heat.
- Carefully ladle relish into hot, sterilized pint or half-pint jars, leaving 1/2 inch headspace. Process for 15 minutes.
NOTE: To make relish when fresh corn isn’t available, use 4 cups frozen corn.
For more recipes, see Small-Batch Condiments.
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).