Sweet corn relish

Bring a large pot of water to a boil over high heat. Add the corn, bring the water back to a boil, and blanch for 1 minute. Drain the corn in a colander and immediately transfer it to the ice water for 5 minutes. Drain the corn and slice the kernels from the ears.

Evenly divide the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic between the canning jars and set aside.

In the pot you used for the corn, combine the vinegar, ¼ cup water, the sugar, mustard seeds, cumin seeds, salt, peppercorns, and turmeric and bring to a simmer over medium-high heat. Cook until the liquid is hot to the touch and the sugar has completely dissolved, about 3 minutes.

Divide the liquid evenly between the canning jars and let cool. Seal the jars and refrigerate the relish for at least one day to develop the flavor. The relish will keep in the fridge for up to 1 year.