Some time during the summer, I can expect to see someone selling corn on the side of the road.
I don’t know who the someone is because they are never there. They leave a jar on the table to collect your payment. Its a system that seems to work.
We bought 12 ears for $10.00. I used 8 of them to try out a new canning recipe.
I like this recipe because they provide the option of using frozen corn instead of fresh which is handy if you can’t access fresh corn on the cob or find a good sale on frozen corn. The cookbook provided two different recipes that use a jar of the canned relish. One recipe for pasta salad and one for corn chowder. I don’t use a lot of relish though the year so the versatility of this recipe is an added bonus. It also makes a small batch thus reducing my risk if it turns out I don’t care for it.
Fiesta Corn Relish
by Ellie Topp & Margaret Howard
- 5 to 6 large ears of fresh corn or 4 cups frozen corn
- 1 hot yellow pepper seeded and chopped
- 2 cloves of garlic
- 1 ½ cup cider vinegar
- ¾ cup sugar
- ½ cup of chopped red onion (I used a white onion fresh from the garden)
- ½ cup chopped sweet red pepper
- 1/3 cup chopped green onion
- 1 teaspoon ground cumin
- 1 teaspoon pickling salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoon chopped fresh cilantro (omitted)
Cook corn in a large pot for 6 minutes. Leave to cool. When cool, cut the kernels from the cob.
While your empty jars are boiling in the canner, add corn and all other ingredients (except the cilantro) to a large, heavy pot and simmer, uncovered for 20 minutes. Add cilantro (or not) and cook for another 2 minutes.
Fill jars leaving ½ inch of headspace. Add prepared lids, rings and process in a water bath canner for 15 minutes for half pint jars, making the necessary adjustments for altitude.
Yield – about 4 ½ cups.