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Homemade Sweet Corn Relish

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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.

Here is a Sweet Corn Relish I experimented with a few weeks ago and we all love the results.  It’s a wonderful condiment with a variety of uses:  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.

how to use sweet corn relish recipe ideas homemade

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!

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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.

Okay, let’s get chopping!

Finely chop the onions.

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Do the same with the red and green bell peppers and the celery ribs.

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Remove the husks and silk from the corn and cut the kernels off the cobs.

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Throw everything in a pot.

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Add all remaining ingredients and bring it to a boil, stirring to dissolve the sugar.

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Reduce the heat and simmer uncovered for about 20 minutes until the vegetables are tender.

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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

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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.

Enjoy!

Sweet-Corn-Relish-1

4.8 from 4 reviews
Homemade Sweet Corn Relish
 
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Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!
:
Serves: Makes about 8 pints
Ingredients
  • 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, washed and cored, finely chopped
  • 2 large green bell peppers, washed and cored, finely chopped
  • 8 stalks celery
  • 1 large yellow or sweet onion
  • 4 cups apple cider vinegar
  • 2 cups sugar
  • 1 tablespoon whole yellow mustard seeds or ¾ teaspoon ground dry mustard
  • 3 teaspoons salt
  • 4 whole allspice berries
Instructions
  1. 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.
  2. Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
  3. Keep stored in a dark, cool place. Will keep at least one year.
  4. Once opened, store in the fridge for up to two months.
  5. Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

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homemade sweet corn relish recipe

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63 Responses

  1. I’ve made your dill pickle relish and your sweet pickle relish so far and LOVE them both, so I’m definitely making this one. Thanks also for all the ideas for how to use it.

    Reply

  3. This looks delicious! With some great deals on corn coming up I’m going to stock up and make a double batch of this to give away (and of course to keep for myself! :) Thank you!

    Reply

  4. I have never canned before, but I’ve always wanted to. That looks incredible – I’m craving this corn relish now!

    Reply

  11. Only thing I did different with recipe was to blanch and cool the sweet corn.Great recipe,delicious!

    Reply

  13. I’d like to know a lot more ways to use this relish. I’ve canned a batch but I want more ways to use it.

    Reply

    • Hi Johnny, as I mentioned in my post this relish is great on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet or pasta salad, sprinkled over tacos or in burritos, added to your favorite pasta salad or mixed with black beans/tomatoes/onions/cilantro for a fresh Summer salad. Let us know if you find any other tasty uses for it. Enjoy!

      Reply

  14. in western Colorado there is a special sweet corn. It’s so sweet, you think there was suger sprinkled on it. I will BBQ my corn first. For a nice touch.

    Reply

    • That sounds wonderful, grand, I’d love to try that special sweet corn! If I’m every in western Colorado during corn season I’ll definitely remember to try it, it sounds wonderful!

      Reply

    • Hi Kathryn, it’s easy to overlook but it’s in the top left corner of the recipe box – it makes about 8 pints. You can use half pint or pint-sized jars.

      Reply

  16. This is wonderful. Made a batch Labor Day weekend. I am making another batch today and I will add a couple of Jalapeno peppers. One thing I didn’t like was the berry’s. I think I will put them in a net bag and remove before storing
    Ruth Allen.
    Jackson, MS & Destin, FL

    Reply

    • Hi Ruth, that’s terrific, I’m so glad to hear you enjoyed it, thank you! The allspice berries, since they’re so large, are easy to just remove at the end but yes, a net bag would work perfectly.

      Reply

    • Hi Beccy, it will initially, yes. But as you let it “ripen” for a at least a couple of weeks (preferably longer), the vinegar flavor will mellow and the other flavors will become more pronounced.

      Reply

  19. I made a batch and a half last night and it was wonderful! I’ve been craving this for a few weeks and now I have it through all this coming winter.

    Reply

  20. Made the cornrelish and love it.it has tartness .and sweetness.Really like it.can you give me ideas on what
    Will go with it please

    Reply

    • Wonderful, Debbie, thank you! It’s a versatile relish that can be used on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad. Happy eating!

      Reply

  21. Just made a batch of this. I couldn’t stop eating it. Wonderful recipe. Will be putting in my scrambled eggs in the morning.

    Reply

    • Hi Jack, yes you can, thaw and drain first. However nothing beats the flavor of fresh sweet corn.

      Reply

    • Hi Corena, white vinegar has a sharper bite than cider vinegar – cider also has a fruitier flavor. Nothing compares to fresh sweet corn but during off-season you can definitely used canned.

      Reply

    • Wonderful, Tara! Some people enjoy it straight away but I generally recommend waiting a few days before eating it to allow the flavors to meld and for the tartness of the vinegar to mellow a bit.

      Reply

  26. Hi, i recently made your corn relish but it appears a little runny , great taste. Would it be ok to add a little cornflour next time ?

    Reply

    • Hi Dennis, yes, you can add some thickening if you prefer but you won’t be able to can the jars. If you’re not water-bath canning the jars, then no problem.

      Reply

  27. Love this recipe. Made half size last year but made sure I had a bigger crop to make full amount this year. So yummy I can eat straight out of the jar….no accompaniments needed. Don’t think I’ll be giving any away to my friends! (I didn’t need to change the recipe at all)

    Reply

  28. This recipe is AWESOME make for a craft show and everyone loved it. Getting ready to make another batch. Can be used on anything from fish to hot dogs. This is a must try recipe.

    Reply

  29. Rita. I have been giving a few cases of can corn and we wondering if I could use it to make this relish. If so should I use the same amount as the receipt?
    Thanks. It loves to good

    Reply

    • Hi Rita, yes you can used canned corn and yes, it would be the same amount. Happy canning!

      Reply

  31. Hi Rita:. Being diabetic, I gave up sweet corn relish. Is it possible to use a sweetener and sugar mix in order to make my relish delicous and healthy for a diabetic diet? Tim

    Reply

    • Hi Tim, yes you can use an alternative sweetener but you won’t be able to can relish for long-term storage. Not enough research has been done on alternative sweeteners and canning, including using a mixture of sugar and an alternative sweetener. You can however store it in your fridge for several weeks.

      Reply

  32. Hi, I remember loving my grandmother’s corn relish and never had any luck finding the recipe she used. I think yours is very close and am anxious to try it. The one thing I am hesitant on is I am sure she froze hers. Her house was small and shelf space was limited. She used small pint size plastic boxes. Can your recipe adapt to the freezer?
    Also, have you ever heard of freezer slaw? If was a vinegar based cole slaw she made that was safe to freeze. She would make it late summer when cabbage was plentiful and then would call her sons to come get what they wanted for their families. I know freezing was required because we couldn’t eat it until it had “cured” in the freezer for several weeks. But guaranteed we had it for Thanksgiving and Christmas dinners!

    Reply

    • Hi Kim! Yes, this relish can be frozen, no alterations to the ingredients needed. Freezer slaw, yes! In fact, I really need to post my recipe for it, thanks for the reminder :)

      Reply

  33. My corn relish is on the stove simmering. The colors are so pretty. I add two jalapeños for a kick. Can’t wait to see it in the jars and to savor it when it is done. Thank you!

    Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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