Mexican Corn Relish - cooking recipe

Ingredients

22 ears corn
4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
1/2 cup chopped cilantro
2 cloves minced garlic
3/4 cup white sugar
2 1/2 cups distilled white vinegar
1 lime, zest of
2 limes, plus enough water to equal 2 cups liquid, juice of
1 teaspoon canning salt
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground cayenne pepper
1 tablespoon cumin seed
1 tablespoon ground coriander

Preparation

Cook ears of corn in boiling salted water for 4 minutes.
Remove and plunge in ice water to cool, strain and cut corn from the cob.
You want 10 cups.
Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
Process for 15 minutes in a boiling water bath.