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BEST Corn Relish

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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!

corn relish recipe best homemade canning preserving sweet

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!

corn field the daring gourmet

fresh corn

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


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, 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.

Corn Relish Recipe

Let’s get started!

Finely chop the onions.

chopped onions in pot

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

chopping peppers

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

shucking corn

Put everything in a pot.

vegetables in pot

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

add sugar and spices

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

simmering the veggies

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

ladling relish into jars

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.


corn relish recipe best homemade sweet canning preserving

For more delicious pickling recipes be sure to try our:

BEST Corn Relish

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)!
4.95 from 98 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course condiment
Cuisine American
Servings 128
Calories 21 kcal


  • 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


  • 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.


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
Keyword Corn Relish, Sweet Corn Relish
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet July 19, 2015





kimberly killebrew the daring gourmet

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!

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Recipe Rating

4.95 from 98 votes (84 ratings without comment)


  1. Great recipe! This was my first foray into canning, and your recipe is delicious. I made a couple of edits. I used 1.5 cups stevia sugar-substitute and 0.5 cups sugar. It worked out fine. And I used a large poblano and small jalapeno in place of one of the green bell peppers (mainly because that is what I had available from my small garden but also because I thought it would give a little smoky kick to the relish which it did). Thank you for this recipe!

  2. Please can you give me a rough idea of how much sweetcorn (in weight) equals 10 of your corn husks? Thanks :-)

  3. Use only Fresh-Off-the-Cob Corn. Canned or frozen corn looses a lot of flavor (and vitamins). Use ONLY fresh raw ingredients. No green peppers, I use Red, Orange & Yellow peppers. Also, add a few whole peppercorns and a sliver of garlic to each jar. Numm

  4. Made this today! Fabulous! Used 16 ears of corn and the rest of the recipe as listed. Safeway had 8 ears for $1.00 so I used the 16 and it’s great! Mom made this many many years and canned 75 or more pint jars. Always a jar in the fridge! Was my job to grind the other veggies. Took me back! I used food processor for other veggies. Thanks for the recipe and memories with mom!

  5. Can I put canning spices in a little pouch instead of what you have suggested or if I put a stick of cinnamon and cloves do I need to put the other spices.

  6. I was just wondering if you could substitute frozen or canned corn and if so how what would be the equivalency to 10 ears of corn?

  7. Added a bit of turmeric and coriander, in end used some potatoes floor to thicken abit. Smells good. Looking forward to trying it in a few weeks.


  8. Great recipe! I used a few whole cloves and a stick of cinnamon to replace the allspice berries. Seems pretty good. It took me longer though to do prep and it made a bit less for me but I expected some variation in vegetable sizes. It’s a keeper!

  9. Hello Kimberly,
    I’m wondering about the mustard seeds, what I can use in place of them or instead of them.

  10. The recipe states 8 stalks of celery. Are the stalks removed before canning or should they be chopped in the relish?

  11. I am going to make this today but wanting to use what is in my garden. I plan to replace the celery with peeled and seeded cucumber and/or zucchini. I may add a few celery leaves finely chopped for flavour. I am also thinking of adding one small hot pepper. I will let you know.

  12. Hi there, I want to make this recipe shortly. I’ve never heard of All Spice berries. Can I just use ground All Spice and if so what quantity would you suggest. Thank you very much.