Wednesday, July 5, 2017

Relishing Life... Grilled Corn Relish

Grilled Corn Relish 
Found on mypantryshelf

Makes 5 pints 


12 ears corn (white or yellow) (8 cups of kernels)

1 jalapeño pepper, thinly sliced

4 cloves garlic, minced

3 cups cider vinegar

1-1/2 cup granulated sugar

1 cup diced red onion

1 cup diced red bell pepper

2/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons canning salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

Remove the husk and silk from the corn. Grill over medium high heat, turning every few minutes, until the corn is lightly charred. If you do not have a grill, you may boil the corn for 6 minutes in a large pot of water.

Cut kernels from the cob. Combine 8 cups corn kernels with the rest of the ingredients, except the cilantro, in a large pot. Bring to a boil, then reduce heat and boil gently, uncovered for 20 minutes.

Reduce heat to low and add the cilantro.

Ladle relish into hot sterile jars. Leave a 1/2 inch head-space. Process in a hot water bath for 15 minutes for pint jars.

NOTE: Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish. 

NOTE: Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos. Or drain and mix in corn muffin mix and bake.

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