BEST Corn Relish

This post may contain affiliate links. See my disclosure policy.

This homemade Corn Relish recipe is superbly delicious, fabulously versatile, and comes together in a snap!  We provide canning instructions so you can preserve 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 sweet corn relish is something I get especially excited about!

This year we celebrated our first harvest of homegrown sweet corn and let me tell you, what a celebration it was!  The ears of heirloom sweet corn couldn’t have been more picture perfect and the flavor was as good as the best corn we’ve had anywhere.  We harvest just shy of 200 ears of corn, shucked them all, blanched and froze a lot of cobs and froze the rest of creamed corn.  But not before setting some aside to make our favorite sweet corn relish!

How Long Does Corn Relish Keep?

If you follow the canning directions and keep the jars stored in a cool, dark place the corn relish will keep for a year.  Once opened keep the jars in the fridge and use within 2 months.

How to Use Corn Relish

Corn relish can be used in a variety of ways to add a tangy and sweet flavor to your dishes.  Here are a few ways to use corn relish:

• Topping for Grilled Meat, Chicken, Burgers, Hot Dogs, and Seafood
• Tacos, Burritos, Quesadillas
• Salads:  It’s great in both leafy green salads and pasta salads
• Sandwiches and Wraps
• A dip for tortilla chips
• Baked Potatoes
• Bruschetta
• Scrambled Eggs or Omelets
• Rice and Grain Bowls

Corn Relish Recipe

Let’s get started!

Something that isn’t remotely necessary but that I’m kind of OCD 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, which doesn’t appear to be available anymore, but this vegetable chopper does the same thing plus has a lot of additional features.  It enables you to chop your veggies in perfectly uniform sizes.

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.

Put 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 and use within 2 months.

Enjoy!

For more pickled favorites try my:

• Giardiniera
• Pickled Carrots
• Dill Pickle Relish
• Sweet Pickle Relish
• Branston Pickle
• Sweet Pepper and Onion Relish
• English Pickled Onions
• Pickled Red Onions
• Pickled Pepperoncini Peppers
• Pickled Jalapenos
• Pickled Banana Peppers
• Pickled Green Beans
• Pickled Okra
• Pickled Asparagus
• Pickled Turnips
• Pickled Peppers
• Pickled Beets

BEST Corn Relish

By Kimberly Killebrew

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)!

4.96 from 112 votes

Print Pin Rate SaveSaved!

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 128

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 ground mustard
• 3 teaspoons salt
• 4 whole allspice berries

Instructions

 

• 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.

Nutrition

Serving: 2tablespoonsCalories: 21kcalCarbohydrates: 5gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 56mgPotassium: 34mgFiber: 0.2gSugar: 4gVitamin A: 79IUVitamin C: 4mgCalcium: 2mgIron: 0.1mg

Course condiment

Cuisine American

SaveSaved!

Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet July 19, 2015

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...