Cumin-Poblano Corn Relish

Cumin-Poblano Corn Relish

  • Prep: 20 min
  • Cook Time: 35 min
  • Total: 55 min
  • Serving: Makes about 10 half-pints

The addition of Mexican poblano peppers gives this corn relish delicious flavor and mild heat.


  • 16 fresh ears of corn
  • 2 cups water
  • 3 cups chopped celery (6 stalks)
  • 1-1/2 cups chopped red sweet pepper
  • 1-1/2 cups chopped poblano peppers
  • 1 cup chopped onion (2 medium)
  • 2 cups vinegar
  • 1/2 cup lime juice
  • 1-3/4 cups sugar
  • 4 teaspoons dry mustard
  • 1 tablespoon ground cumin
  • 2 teaspoons pickling salt
  • 3 tablespoons cornstarch
  • 2 tablespoons water


  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.

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