To prepare fresh corn, remove husks and silks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob. In a large saucepan combine fresh or frozen corn kernels and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or till corn is nearly tender. Add sweet pepper, onion, jicama, sugar, vinegar, lime peel, lime juice, celery seed, ginger, red pepper, and 1 teaspoon salt. Simmer, uncovered, 5 minutes. Stir cornstarch into 1/4 cup cold water. Add to corn mixture. Cook and stir till thickened and bubbly; cook and stir for 2 minutes more. Spoon the relish loosely into clean, half-pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling water bath 15 minutes (start timing when water boils). Makes 6 half-pints (24 servings). Nutrition information per 1/4 cup serving: 56 cal, 0g fat, 1 g pro., 14 g carbo., and 94 mg sodium. veg 24