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–+ servings

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)!
4.95 from 99 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 128

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: 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
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