Mexican Corn Relish

• 22 ears corn
• 4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
• 1/2 cup chopped cilantro
• 2 cloves minced garlic
• 3/4 cup white sugar
• 2 1/2 cups distilled white vinegar
• 1 lime, zest of
• 2 limes, plus enough water to equal 2 cups liquid, juice of
• 1 teaspoon canning salt
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons ground cayenne pepper
• 1 tablespoon cumin seed
• 1 tablespoon ground coriander

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.

corn, vegetables, cilantro, garlic, white sugar, white vinegar, lime, water, canning salt, mustard seeds, ground cayenne pepper, cumin, ground coriander

Taken from www.food.com/recipe/mexican-corn-relish-37294 (may not work)