Sweet corn relish is an American tradition, perfect for hot dogs, sausage, hamburgers, eggs, chicken, or fish. It’s also easy to make and is a tasty blend of summer’s bounty. And don’t worry; you don’t have to know how to can in order to make it! I’ve included a refrigerator style sweet corn relish recipe, as well as an approved home canning recipe.
Sweet Corn Relish Recipe (Refrigerator Style)
Makes 4 pints.
8 cups sweet corn kernels (from 10 to 12 medium fresh ears of corn)
1 1/2 cups diced red bell pepper
1 cup finely chopped onion
1/2 cup diced poblano pepper
2 1/2 cup distilled white vinegar
1 1/4 cups granulated sugar
2 teaspoons mustard seed
1 teaspoon cumin
1 teaspoon coriander seed
1/2 teaspoon celery seed
1/8 – 1/4 teaspoon crushed red pepper fakes
2 teaspoons kosher salt
1/4 teaspoons pepper
1/4 c up water
2 tablespoons cornstarch
1. Fill a pot with water and placing it over medium high heat. Once it boils, add the corn kernels. When the water returns to a boil, cook for just 3 minutes; remove from the stove, drain, and run cold water over the kernels.
2. Pour the kernels, bell pepper, onion, and poblano pepper into a bowl. Stir and set aside.
3. Pour the vinegar, sugar, mustard, cumin, coriander, celery, red pepper flakes, salt, and black pepper into a large pot placed over medium high heat. Bring to a boil.
4. Add the corn mixture. When the pot returns to a boil, reduce the heat to low. Simmer, uncovered, for 15 minutes. Foam may appear on top; remove it with a spoon.
5. In a small bowl, stir together the water and cornstarch. Add the cornstarch mixture to the corn mixture, stirring to blend. Turn the heat to medium and cook until the mixture begins thickening, stirring from time to time, for about 5 minutes.
6. Pour into pint sized jars that have been covered with water and boiled for 10 minutes. Put lids on jars and allow them to come to room temperature. Refrigerate for up to 3 months.
Sweet Corn Relish Recipe (Canned Style)
These instructions assume you are an experienced canner. If you’re a novice canner, be sure to read all the canning information at the National Center for Home Food Preservation.
Makes 6 half pint jars.
2 cups white distilled vinegar
2/3 cup granulated sugar
1 tablespoon of canning salt
4 cups corn kernels (from about 8 fresh ears)
2 cups diced mixed red and green bell peppers (from about 2 large peppers)
3/4 cup diced celery (from about 2 stalks)
1/2 cup finely chopped onion
1 tablespoon dry mustard
1 teaspoon celery seeds
1 teaspoon ground turmeric
1. Fill a pot with water and placing it over medium high heat. Once it boils, add the corn kernels. When the water returns to a boil, cook for just 3 minutes; remove from the stove, drain, and run cold water over the kernels.
2. Pour the vinegar, sugar, and salt into a large saucepan placed over medium high heat. Bring to a boil, stirring until the sugar is completely dissolved. Add the corn, sweet peppers, celery, onion, mustard, celery seed, and turmeric. Reduce the heat and simmer, uncovered, for 15 minutes, stirring often.
3. Ladle into prepared, hot canning jars (1/2 pints), making sure there is a ½ inch of headspace. Apply lids and band and process in a boiling water bath canner for 15 minutes, adjusting for altitude.
