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.
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.
Okay, let’s get chopping!
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.
Enjoy!
- 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
- 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.
- Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
Pin it!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Sylvia schartner says
Just made a batch of this. I couldn’t stop eating it. Wonderful recipe. Will be putting in my scrambled eggs in the morning.
Kimberly @ The Daring Gourmet says
Fantastic, Sylvia, thank you!
Rhonda Bowman says
It’s great with soup beans and cornbread!
Kimberly @ The Daring Gourmet says
Great idea, thanks, Rhonda!
Jack Logan says
can you use a bag of frozen corn for this recipe
Kimberly @ The Daring Gourmet says
Hi Jack, yes you can, thaw and drain first. However nothing beats the flavor of fresh sweet corn.
Corena says
Will it taste the same if I use can corn and white vinegar instead .
Kimberly @ The Daring Gourmet says
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.
Tara Novak says
This looks like a wonderful recipe so much so that I just made it what a wonderful aroma can’t wait to try it
Kimberly @ The Daring Gourmet says
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.
Tara Novak says
Hi kimberly yes I’m going to try it for Christmas lunch and give some to my neighbours thanks for the recipe
Dennis says
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 ?
Kimberly @ The Daring Gourmet says
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.
KAREN says
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)
Kimberly @ The Daring Gourmet says
Wonderful, Karen, I’m so glad to hear it, thank you!
Vicki says
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.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Vicki, thank you!
Anonymous says
Do you have a great bread and butter pickle recipe?
Kimberly @ The Daring Gourmet says
I have a great bread and butter pickle relish recipe and you can use the same brine/ingredients for making whole pickles: https://www.daringgourmet.com/homemade-sweet-pickle-relish/
Rita lisenby says
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
Kimberly @ The Daring Gourmet says
Hi Rita, yes you can used canned corn and yes, it would be the same amount. Happy canning!
Pat says
I have never heard of. What would the difference be if I omitted them?
Tim Mellanby says
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
Kimberly @ The Daring Gourmet says
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.
Kim Henize says
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? It 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!
Kimberly @ The Daring Gourmet says
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 :)
Mary Morris says
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!
Kimberly @ The Daring Gourmet says
Wonderful, Mary, I hope you enjoy it!
Danielle Brown says
In the future, maybe refrain from using the word anal in your recipe?
Kimberly @ The Daring Gourmet says
The definition of anal as used in my post: “of, relating to, characterized by, or being personality traits such as parsimony, meticulousness, etc.” Though granted, I could have used another synonym. Sorry if it offends you.
Susan L. Carr says
I made 10 jars of this corn relish this weekend. It was easier to make than I thought it would be. Next time I make it I think I’m going to use frozen corn instead of corn on the cob to cut down on the mess.
Kimberly @ The Daring Gourmet says
You’ve been busy, Susan! Yes, you can definitely use frozen if you prefer.
Rose says
Hi Kimberly! How much corn should I use if I’m not using fresh cobs? And if I don’t put it in a water bath, how long will it keep, or is that step essential? Thank you.
Kimberly @ The Daring Gourmet says
Hi Rose, it depends on the size of the corn but generally one ear is the equivalent of 3/4 cup kernels, so you’ll need roughly 7 1/2 cups of corn. The water bath method is if you want to preserve the relish long-term (it stays good for up to a year and doesn’t need to be refrigerated). If you don’t use the water bath and simply refrigerate the relish, it will keep for up to 2 months in the fridge. Happy canning!
Ellen says
Good morning…i’m Looking at the corn relish recipe. I think this is same one my gram always made. The issue is…my husband is allergic to most things in the celery family. Is it possible to omit the celery and bulk it up with an extra pepper. Thank you.
Kimberly @ The Daring Gourmet says
Hi Ellen, absolutely, you can do either – simply omit it or substitute it with something else like more peppers. Happy canning!
dianna says
Good Morning…..I’m not to sure what is the water bath method. what is water bath?
Kimberly @ The Daring Gourmet says
Hi Dianna, it’s the method for preparing high acid foods in jars for long-term canning. If you do an online search for “water bath canning” you’ll find lots of information about it.
Sandra Lierle says
Made this recipe yesterday during the signs of the Farmer’s Almanac. The next days towards the end of the month. I doubled the recipe so I could share with my older sisters. We are all widowed and try to help each other do things. I also made 8 quarts of Kraut and may put down more when the next signs are right. Want to make some tomato salsa with the tomatoes that are continuing to ripen that I picked before the freeze hits. I wrapped them in newspaper and stuck under the bed. Hope to get pears to do the same thing to. Still cleaning cabbage up off of counter and table so better close and get busy. Love this website and your recipes. Hope to try many more this next season.
Kimberly @ The Daring Gourmet says
Thanks so much, Sandra. I have a lot of green tomatoes left as well and need to remove them to let them ripen indoors.
Patsy Fernandes says
Thanks dear for sharing your wonderful recepes. Your corn relish is exceptional, and l always have a jar handy in my fridge. Thanks for sharing and stay blessed with 🙏🌹
Kimberly @ The Daring Gourmet says
Thanks so much, Patsy, I’m so glad you enjoyed it!