Cumin-Poblano Corn Relish

Directions

1. Remove the corn kernels from the ears of corn and place into a large pot. Add 2 cups of water, bring the mixture to a boil and then reduce the heat to medium-low. Simmer the mixture, covered, for 6 minutes and then drain.
2. Place the cornstarch in 2 tablespoons of cold water and stir to combine.
3. Add the celery, red pepper, poblano pepper, onion, vinegar, lime juice, sugar, mustard, pickling salt and cumin to the pot and mix to combine. Cook the mixture over medium-high heat for 6 minutes and then add the cornstarch mixture. Cook for an additional 2 minutes.
4. Carefully ladle the corn mixture into canning jars up to 1/2-inch from the top, add the lids and then place in a boiling-water canner for 15 minutes.
5. Remove the jars and store in a cool and dry location until ready to use.