If using fresh corn: Remove the husks and silks. Place the ears in boiling water and simmer for 10 minutes. Remove the corn and plunge it into cold water. Drain well, then cut the kernels from the cobs. Do not scrape the cobs. Measure out 2 quarts of corn.

If using frozen or canned corn: Measure out 2 quarts of corn.

In a large pot, combine the red peppers, green peppers, onion, sugar, vinegar, salt, and celery seed. Bring to a boil and cook for 15 minutes.

In a small bowl, combine the dry mustard and flour. Blend in the water until smooth.

Add the corn and the mustard-flour mixture to the pepper mixture. Stir well and boil for 5 minutes.

Pack the hot relish into clean, hot pint jars, leaving ½ inch of headspace. Adjust the lids and process the jars in a boiling-water bath for 10 minutes, making sure the water covers the jars. Complete the seal according to your canning method.

For additional yellow color, mix 1 teaspoon turmeric with the mustard and flour before adding it to the relish.