Spicy Corn Relish with Victoria Taylor's Smoky Paprika Chipotle
This colorful relish will pair well with fish, chicken, steak or even a hot dog!
- 8 ears fresh corn, shucked (about 4 cups)
- 2 cups diced red onion
- 2 cups green cabbage (about 1/4 pound), chopped into 1/2-inch pieces
- 1 large green and red bell pepper, finely diced
- 1 3/4 cups cider vinegar
- 3/4 cup granulated sugar
- 2 Tbsp. Victoria Taylor's Smoky Paprika Chipotle Blend
Bring a large pot of water to boil; add husked ears and cook until kernels are tender, about 5 minutes. Remove corn; cool and then remove kernels from cobs.
In large stainless steel saucepan, combine corn, onion, cabbage, peppers, cider vinegar, sugar and Smoky Paprika Chipotle Seasoning. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; boil gently for about 25 minutes or until liquid is reduced and vegetables are tender-crisp.
Meanwhile, prepare canner, jars and lids. Ladle hot relish into hot jar, leaving at least 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 15 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.
Makes 6 half pint jars.