With this fresh corn relish recipe, you can capture the essence of summer and enjoy it all year long or share it with friends and neighbors who will love its tangy-sweet flavor. Made with fresh corn, whether from your garden or the farmer's market, red and green peppers, and onions, its homemade goodness is worth the effort. To serve, pile a spoonful on top of a burger or dig into a scoop of corn relish dip with tortilla chips.
Ingredients
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16 - 20 fresh ears of corn
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2 cup water
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3 cup chopped celery (6 stalks)
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1 ½ cup chopped red sweet pepper (2)
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1 ½ cup chopped green sweet pepper (2)
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1 cup chopped onion (2 medium)
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2 ½ cup vinegar
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1 ¾ cup sugar
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4 teaspoon dry mustard
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2 teaspoon pickling salt
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2 teaspoon celery seeds
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1 teaspoon ground turmeric
Directions
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Prepare Corn
Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot, combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.
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Cook Relish
In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.
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Can Relish
Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.
Corn Relish Recipe Variations
Customize your corn relish recipe using these ideas to add even more flavor:
- Cumin-poblano corn relish: Use 1 1/2 cups chopped poblano peppers instead of the 1 1/2 cups chopped green sweet pepper. Reduce vinegar to 2 cups and add 1/2 cup lime juice. Omit celery seeds and turmeric and replace with 1 tablespoon ground cumin.
- Corn-olive relish: Add 1 cup coarsely chopped pitted green olives and 1 cup coarsely chopped pitted black olives with the celery, sweet peppers, and onion.
Nutrition Facts (per serving)
| 43 | Calories |
| 10g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 80 | |
| Calories 43 | |
| % Daily Value * | |
| Sodium 75mg | 3% |
| Total Carbohydrate 10g | 4% |
| Total Sugars 7g | |
| Protein 1g | 2% |
| Vitamin C 7.3mg | 8% |
| Calcium 5mg | 0% |
| Iron 0.2mg | 1% |
| Potassium 91mg | 2% |
| Folate, total 11.9mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
