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Mexican Corn Relish

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“Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found Corn Relish for canning for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.”
6 pints

Ingredients Nutrition


  1. Cook ears of corn in boiling salted water for 4 minutes.
  2. Remove and plunge in ice water to cool, strain and cut corn from the cob.
  3. You want 10 cups.
  4. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
  5. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
  6. Process for 15 minutes in a boiling water bath.

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