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 recipe #10711 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.

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Steps

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Cook ears of corn in boiling salted water for 4 minutes.

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Remove and plunge in ice water to cool , strain and cut corn from the cob.

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You want 10 cups.

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Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.

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Immediately pack into clean hot pint jars , leaving 1 / 2 inch head space.

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Seal.

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Process for 15 minutes in a boiling water bath.

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Ingredients

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corn, vegetables, cilantro, garlic, white sugar, distilled white vinegar, lime, zest of, limes, canning salt, mustard seeds, ground cayenne pepper, cumin seed, ground coriander