There is nothing I love more than using this canned spicy corn whenever I need to make my dinners more interesting. I make this corn in advance and save it for any time that I need to, but sometimes my family even wants it as a side dish on its own. If you are not a fan of corn, try this dish, and it may change your perspective entirely.
Make This Canned Spicy Corn To Use In Any Meal
For this recipe, I use a lot of corn. By this I mean, I use about 32 pounds of corn on the cob. You can use less, but remember to adjust your measurements and the time.
I add garlic, salt, and pepper for flavor and spice. You can add whatever you like, including cumin, red pepper flakes, red bell peppers, and jalapeños. I recommend you experiment with the flavors you love, as the corn is very bland, so it allows you to season however you like.
Remember to remove the silk and husk from the corn and then cut the kernels from the cob. This process is tedious and sometimes can be dangerous if you are not careful, so pay attention and save time to do this ahead of the cooking process.
Once your corn is ready, you can place it in the jars, and add the rest of the ingredients to top it. Add the boiling water on top and allow all the bubbles to go away. I always add salt during this step, to ensure the corn is seasoned well enough.
Sometimes I forget to wipe clean my jars, but it is something you should always do, otherwise, the residue may cause problems down the road.
I suggest you process your canned corn for about one and a half hours, but you may need more or less time depending on where you live, due to altitude.
Save this canned spicy corn in a dark, cool place to use whenever you want!
Canned Spicy Corn
32 lbs (approx. 14kg) corn on the cob
2 cloves garlic
1 tbsp salt
3 1/2 cups (840 ml) water
- Clean corn by removing husk and silk.
- Cut the corn kernels from the cob.
- Place kernels in quart (approx 1L) jars. Ensure an inch of headspace.
- Season with pepper, salt and garlic.
- Add boiling water to cover corns.
- Remove trapped air bubbles.
- Add a tablespoon of salt in each jar.
- Wipe jar rims with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process at 10 lbs pressure for 1 hour and 25 minutes (adjust for altitude).
- Turn heat off, cool canner to zero pressure.
- Wait 5 minutes before opening canner lid. Let jars cool in canner for 10 minutes.
- Remove jars from canner and cool thoroughly.
- Check seal on lids after 24 hrs by pressing down the center. It shouldn’t wiggle and must feel nice and solid.
If you need an in-depth guide on canning corn, why not check out this excellent article about Canning Corns?