In a kettle large enough to hold the corn, bring water to a boil. Remove the

husks and silk from the corn and add the corn, all at one time, to the

boiling water. Cook for 5 minutes. While the corn cooks prepare a large bowl

of ice water. When the corn is cooked, remove the ears from the boiling

water and immediately plunge them into the ice water to stop the cooking.

When cool, remove from the water and cut the kernels from the cobs. You

should have about 2 quarts of kernels for this recipe.

Chop the celery, green and red peppers, and onion into very small pieces. In

a large kettle combine the corn kernels, chopped vegetables, spices, water,

vinegar, and sugar. Bring to a boil and then reduce heat and cook,

uncovered, for 20 minutes. Stir from time to time. This will make a thinnish

sort of liquid with the relish. If you preper a thickened sauce, simply

combine 2 Tbsp flour with 1/4 cup water and mix until lump-free (the easiest

way is to put flour and water in a small jar put on a screw top lid and

shake vigorously) then add the flour-water combination to the boiling relish.

Process in a boiling water bath for 15 minutes.