Found on Canning Craze
4 large ears of fresh corn
1 cup red onion, diced
1 large red pepper, diced
1 large tomato, peeled and diced
1 jalapeno pepper, seeded and diced
1/2 cup fresh squeezed lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1. Remove husks and silks from corn and rinse. Cut corn off cobs.
2. In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered for 10 minutes.
3. Transfer to hot, sterilized half-pint jars (4-5 jars), leaving 1/2 inch headspace. Wipe jar rims and adjust lids.
4. Process in a boiling water canner for 15 minutes (starting when water returns to a boil). Remove from canner and cool on wire racks.