This corn relish is fresh, tangy, and super easy to make! Loaded with seasonal veggies, celery seed, and mustard seed this relish makes a great addition to so many dishes. This corn relish is a great way to use up summer produce and allows you to enjoy the taste of summer all year long!
What Makes This Corn Relish Recipe So Good
- It will stay good in your pantry for an entire year! Add this vibrant corn relish to hot, sterilized jars, then seal and store in a cool, dark place until ready to enjoy.
- It’s jam-packed with summer produce! Fresh corn, tomatoes, bell pepper, cucumber, and onion give this relish incredible flavor and texture. This recipe is the absolute best way to bottle up and preserve all of those warm-weather veggies.
- It’s surprisingly easy to make. Simply add all ingredients to a large pot and simmer for 25 minutes. Then transfer to sterilized jars, seal, and that’s it!
Key Ingredients for Corn Relish
Corn – Take four or five ears of fresh corn and remove all husks and silk. Then carefully slice corn kernels off each cob with a sharp knife. I found it easiest to stand each cob up on a cutting board and slice down vertically, removing as many corn kernels as possible.
Apple Cider Vinegar – The acidity in the vinegar will aid in preserving this corn relish, keeping it fresh for a whole year. I prefer apple cider vinegar for its slightly fruity flavor, though white wine vinegar or white vinegar would work too.
Sugar – If you prefer a sweeter corn relish, feel free to add an additional half cup of sugar to this recipe! However, I find that the corn adds a touch of sweetness to this dish, therefore just half a cup of sugar does the trick for me.
- To properly jar this corn relish, you need to start by sterilizing all jars and lids. Then, ladle the hot corn relish into each jar and seal with a lid. Store the sealed jars in a cool, dark place for up to one year. Once opened, keep jars in the fridge for up to two months.
- Wait a week or so for the acidity in the vinegar to mellow out a bit before enjoying. If you choose to enjoy this corn relish sooner, be aware that the flavor will be much stronger than if you wait a few weeks to have some.
- Feel free to play around with the flavors in this recipe! Like I said earlier, if you prefer a sweeter relish you can add a touch more sugar to this dish. Also, you can add any additional dried herbs that you’d like.
More Corn Recipes You’ll Love
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- Large pot
- Canning jars
- 5 cups corn kernels
- 2 large tomatoes seeded and coarsely chopped
- 1 green bell pepper seeded and coarsely chopped
- 1 large cucumber seeded and coarsely chopped
- 1 onion peeled and coarsely chopped
- 1 ½ cups apple cider vinegar see Notes
- ½ cup white sugar
- 1 teaspoon celery seeds
- 1 ½ teaspoons mustard seeds
- 1 tablespoon salt
- Add all ingredients to a large pot and bring to a boil, then reduce to a simmer uncovered for 25 minutes.
- Transfer to sterilized jars, seal, and store in a cool dark place. Once opened, keep jars in the fridge for up to two months.
- When chopping the veggies for this recipe, aim to chop them into pieces similar to the size of corn kernels. The goal is to have each vegetable chopped into similar sizes to one another.
- Apple Cider Vinegar: You can use white wine vinegar or white vinegar in place of the apple cider vinegar in this recipe.
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Hi! I’m Sam, a travel, food and fitness enthusiast from the New York metro area. I love creating new and inventive recipes, and my favorite part is sharing them with others. My love of food goes all the way back to my early childhood, I grew up cooking alongside my mom and Nonna – the two best cooks I know! When I’m not in the kitchen, I’m either planning my next vacation, spending time outdoors (preferably on a beach), or bingeing Netflix’s latest docu-series. My passion for eating and living well led me to create the blog and Instagram account, Sam Does Her Best, where I health-ify my favorite comfort foods. I’m a big believer that good-for-you food can still be exploding with flavor and (most importantly) easy to make. I’m thrilled to be here at 40 Aprons doing what I do best – creating, photographing, and sharing delicious recipes with you all!