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