Bring a large pot of water to boil; add husked ears and cook until kernels are tender, about 5 minutes. Remove corn; cool and then remove kernels from cobs.

In large stainless steel saucepan, combine corn, onion, cabbage, peppers, cider vinegar, sugar and Smoky Paprika Chipotle Seasoning. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; boil gently for about 20 minutes or until liquid is reduced and vegetables are tender-crisp.

Meanwhile, prepare canner, jars and lids. Ladle hot relish into hot jar, leaving at least 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 15 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.

Makes 6 half pint jars