Corn relish adds spice to tasty bruschetta.
Try this spicy Corn Relish recipe any time of year.
20 ears fresh sweet corn
4 cups chopped celery
2 cups chopped sweet red pepper
2 cups chopped green pepper
1 cup chopped onions
2 cups sugar
2 cups vinegar
2 1/2 cups water, divided
2 tablespoons salt
2 teaspoons celery seed
1/4 cup flour
2 tablespoons dry mustard
2 teaspoons turmeric
7 pint jars
Husk sweet corn. Boil for 5 minutes, then plunge into cold water and drain. Cut corn from cobs, but do not scrape the cobs.
In saucepan, combine celery, sweet red pepper, green pepper, onions, sugar, vinegar, 2 cups water, salt and celery seed. Bring to a boil; boil uncovered for 5 minutes, stirring occasionally.
Blend flour, dry mustard, turmeric and remaining cold water. Add to celery mixture along with corn and return to a boil. Cook and stir for 5 minutes.
Pour hot liquid into hot, sterilized pint jars, leaving 1/4-inch headspace. Adjust lids. Process in water bath 15 minutes for half-pine or pint jars. In altitudes of 1,000 to 6,000 feet, process for 20 minutes; and for altitudes above 6,000 feet, process 25 minutes. Yields 7 pints of relish.
Note: You can also refrigerate jars of relish, if you plan on using it quickly.