Here is the mexican corn recipe we used to finish up the corn that we took off the cob.
- 2 1/2 cups corn from cob
- 2 T. diced red onion
- 2 T. jalapeno peppers
- 2 T. diced red peppers
- 1 T. diced cilantro
Mix all ingredients in a small bowl. Sterilize 2 pint jars and fill jars to 1 inch headspace with corn mixture. Add boiling water to fill to headspace. Remove air bubbles and fill with more boiling water if necessary.
Process pints in pressure canner for 55 minutes at 11 lbs of pressure for dial gauge and 10 lbs for weighted gauge. Remember to follow the specified instruction for your pressure canner for cooling and removing jars after pressure has returned to zero.