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–+ servings

BEST Corn Relish

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)!
Print Recipe
4.97 from 96 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course condiment
Cuisine American
Servings 128
Calories 21 kcal

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 , 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: 2tablespoons | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 56mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
Keyword Corn Relish, Sweet Corn Relish
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