My canning leaves a bit to be desired.  I never plan ahead, but just tackle the job when I have more produce than I know what to do with.  This time, it wasn’t me, but my buddy Lynn who saved bags full of corn which she had generously cut off the cob.  I didn’t check to see if we had all of the ingredients my mom used to make her relish, but simply forged ahead .  I will give you mom’s recipe ‘cause I know it works.  I used a little of this and a lot of that to make mine – it ended up being a little hotter than usual, but still tasty.  This should make about 4 pints.

6 cups fresh corn kernels
2 cups finely shredded green cabbage
2 cups chopped onions
1 cup diced red bell pepper
2 teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon ground turmeric
1 teaspoon dry mustard powder
¾ cup sugar
1 cup white vinegar

Combine the corn with the cabbage, onions, bell pepper, celery seed, mustard seed, turmeric, mustard powder, and sugar in a large heavy-duty pot.  Stir in the vinegar and place over high heat.  Bring to a boil; then, lower the heat and simmer for 20 minutes.
Remove from the heat and pack into hot, sterilized jars.  Cover, tightly, and either cool, upside down on wire racks, and refrigerate or place into a canning pot and process in a boiling water bath for 10 minutes.  Remove from the canner and cool, upside down, on wire racks.