This homemade Sweet Corn Relish recipe is superbly delicious, fabulously versatile, and comes together in a snap! You’ll be enjoying the taste of Summer corn all year long!
One of the things I love about canning is that it enables you to enjoy the fresh flavors of Summer produce long after the growing season is over. It’s also a great way to make use of sales when you can buy in bulk for a good price and especially if you have your own garden or fruit trees. And of course there are few things as satisfying as walking into your pantry or out to your garage shelf and seeing jars and jars of homemade goods ready for your family to enjoy. And seeing jars of homemade corn relish is something I get especially excited about!
How to Use Corn Relish
Use it on hamburgers, hot dogs, sandwiches, fish, serve it with roasted chicken, in a cheese omelet or pasta salad, sprinkle over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a Summer salad. The options are only limited by your imagination!
For optimal flavor be sure to use the best, freshest corn available.
This corn relish will keep for at least a year if stored properly. You’ll be able to enjoy that wonderful taste of Summer corn all year long. And these jars make excellent gifts as well!
Something that isn’t remotely necessary but that I’m kind of anal about it getting all the veggies chopped uniformly. You can chop by hand or use a food processor but appearance-wise relishes just look so much nicer when the veggies are all uniform in size and shape. A gadget that my mother-in-law got me as a gift a few years ago and that I love to use for purposes like this is the Vidalia Chop Wizard.
It comes with two sizes of square cutting grids and chops the vegetables in perfect uniform sizes. I’ve been using it for several years and it’s still going strong.
Homemade Corn Relish Recipe
Let’s get started!
Finely chop the onions.
Do the same with the red and green bell peppers and the celery ribs.
Remove the husks and silk from the corn and cut the kernels off the cobs.
Throw everything in a pot.
Add all remaining ingredients and bring it to a boil, stirring to dissolve the sugar.
Reduce the heat and simmer uncovered for about 20 minutes until the vegetables are tender.
Spoon the mixture into hot sterilized jars leaving 1/4 inch of head space and seal with lids. Place in a boiling water bath for 10 minutes.
Here is the canner I use (I have an older model) and it comes with all the accessories: Granite Ware Enamel-on-Steel Canning Kit
Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
Keep the jars stored in a cool dark place. They’ll keep for at least a year. Once opened, store in the fridge for up to two months.
Be sure to also try our:
- Marinara Sauce
- Dill Pickle Relish
- Sweet Pickle Relish
- Sweet Pepper and Onion Relish
- Pickled Onions
- Dilly Beans
- Pickled Asparagus
- Pickled Turnips
- Pickled Peppers
- Pickled Beets
Homemade Sweet Corn Relish
- 10 fresh ears of sweet yellow corn husks and silk removed, slice kernels off the cob with a sharp knife
- 2 large red bell peppers , cored, and finely chopped
- 2 large green bell peppers , cored and finely chopped
- 8 ribs celery , finely chopped
- 1 large yellow or sweet onion , finely chopped
- 4 cups apple cider vinegar
- 2 cups sugar
- 1 tablespoon whole yellow mustard seeds
- 3 teaspoons salt
- 4 whole allspice berries
- Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
- Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
- Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
- Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.