Summer! Sister Mary’s Corn Relish

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Time to revisit some summer favorites! This is the corn relish recipe that has won self-professed “ribbon slut” Barb Schaller eight blue ribbons at the Minnesota State Fair. (Those, and a mock marriage proposal from Garrison Keillor.) Crunchy, colorful and easy to make (well…mostly easy–cutting all of the corn off the cobs takes a little practice), the relish cooks up in 30 minutes flat. Follow Ball canning instructions to can, or, store finished relish in refrigerator.

Makes about 4 pints


  • Corn cut from 10 large tender ears (8 cups)
  • 1 green pepper, finely chopped, (1 cup)
  • 1 red pepper, finely chopped (1 cup)
  • 1 large yellow onion, finely chopped (2 cups)
  • 2 teaspoons salt
  • 3/4 teaspoon celery seeds
  • 1 1/4 teaspoons dry mustard
  • 1 1/3 cups cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon turmeric


Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large, non-reactive pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Follow Ball canning book instructions to process in a boiling water bath for 15 minutes, or, refrigerate.

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