"RobtE" > wrote in message
...
>I haven't had a decent corn relish since I was last in the States, about 15
>yrs. ago. I'd like to make my own, and if Barb's recipe is good enough for
>the MN State Fair judges, well, it's good enough for me.
>
> Only thing is, juicy tender fresh sweetcorn is pretty hard to come by in
> the north of England, even in August. What sweetcorn there is has to be
> transported all the way from Kent at the nearest, and quite probably from
> France. So all that business about having the water boiling on the stove
> before going out to pluck the ears fresh from the garden - well,
> fuggedaboudit. Oh, and even a single ear costs an absolute fortune. Ten
> ears worth of fresh tender kernels is pretty much impossible to get ahold
> of, and even if it were available it wouldn't be affordable.
>
> Anyway, it looks as if I'll have to use a good-quality frozen sweetcorn.
> So here's the question - how much is ten ears' worth in volume and/or
> weight?
>
> Thanks
> RobtE

There is no such word as "sweetcorn".