If you like home canned corn, you will love making it into Mexican corn. Mexican corn makes a nice side dish for Mexican night at your house. You can even make scalloped corn with it for a little extra something, and if you like corn in your cornbread, try adding a drained jar of this to it. You will love it. Olivia whipped up this batch recently and boy is it good!
Start w ith clean fresh corn
Olivia uses a cool trick of inverting a jar in the bottom of the bowl and then using the jar bottom as a stand for the corn ear while she is cutting. The cut corn falls to the side and keeps things nice and tidy.
Fresh cut corn.
You are going to mix different colored peppers and whatever type of pepper you want depending upon how spicy you want it and diced onion.
Heat and sterilize your canning jars in your pressure canner.
Heat the lids slightly to soften the rubber seals
Use your funnel, fill the jars to within 1/2 an inch, cover the corn with hot water, add a little salt and wipe clean the jar rim before covering with a hot lid and ring.
Process 85 minutes at 10 pounds pressure and wait for the music all home canning lovers live to hear...the sound of jars "pinging" so you know the lid is sealed.
Canned Mexican Corn
Recipe adapted from: Ball Website www.freshpreserving.com