Sweet Corn Relish

Tangy sweet corn relish adds a most delicious zip not only to hot dogs and burgers, but to a whole host of other dishes, too. This version is lightly sweetened with honey (though you can use sugar, too) and loaded with flavour, colour, and the crunchy pop of plump corn kernels. It’s a relish lover’s delight, one you can enjoy all year long.(Skip to recipe.)

bowl of sweet corn relish next to jar of it

I’ve been on a preserving kick this summer – it was the year we seemed to run out of all our relishes,chutneys, andsalsas, and what better time to putter in the kitchen than when we’re all sticking close to home anyway? It’s deeply rewarding to look at all those jars lined up on the shelves and know they will brighten many a winter meal.

We had a beautiful corn crop this year; we’ve been enjoying those sweet cobsfreshand I’ve beenfreezinga lot. With one last basket of cobs to deal with, I got the urge to make a zippy corn relish. This one is delicious! It’s a combination of a simple corn relish I used to make years ago and my popularzucchini relish, and it also used up some of my killer sweet and delicious tomatoes (well, only used one and a half of them – they are huuuuuuge).

1 kilo tomato laying on the scale

our biggest tomato this year was exactly 1 kilogram!

tomatoes in the greenhouse and corn in the garden

the tomatoes in the greenhouse did really well this year. I got the seeds from my friend in Germany, and they grew like Jack’s beanstalk in the greenhouse, with a prolific yield. the corn harvest was also great – the frost got the tops of the plants already, but I was able to pick one last basket of beautiful sweet cobs

top photo - large sweet tomatoes: bottom photo - basket of corn and basket of tomatoes out in the garden

the tomatoes were super huge, sweet, and juicy with few seeds. the corn was sweet and plump, though these last cobs were on the small side (you can see their size compared to the tomatoes!)

Corn relish is a fun change from regular relish – the toothsomeness of the crunchy corn kernels gives it a great texture, and the sweet-sour tang makes everything pop. I’ve been sneaking it from the jar with a spoon. This version is less sweet than commercial corn relish, with none of the preservatives or artificial colours. It’s naturally sweetened with honey and coloured withturmeric(a healthy boost), and loaded with fresh market or garden veggies for an antioxidant and fiber boost. You can feel good about plopping a spoonful of this deliciousness onto your food.

top down view of corn relish in a bowl, with spoonful of it beside

Try corn relish on the standard hot dogs and burger for sure, but it’s also great alongside all kinds of grilled or roasted meats – chicken, fish, pork, beef, as well as with meat loaf, cold cuts or ham. Corn relish goes great with eggs, spooned onto tacos, rolled up in wraps, stirred intotuna salad, or intopasta salads. Add a spoonful or two to bean salads or green salads, or pile some into abaked potatowith a dollop of sour cream. It’s great on a sandwich. Let your ‘corny’ imagination be your guide.

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Kitchen Frau Notes:If you don’t have honey, you can substitute granulated sugar instead.


Sweet Corn Relish

  • 8 cups (2 litres/1400gms) fresh corn kernels, cut from the cobs and cobs scraped (10 to 12 cobs)
  • 4 cups (700gms) onions, minced (food processor is fine for this)
  • 4 cups (900gms/2lbs) diced fresh tomatoes with their juices (no need to peel them)
  • 2 cups (300gms) finely diced red bell peppers
  • 2 cups (300gms) finely diced green bell peppers
  • 2¼ cups (540ml) apple cider vinegar or white distilled vinegar, divided
  • 1 cup (340gms) honey (or 1⅓ cups/270gms natural evaporated cane sugar)
  • 2 tablespoons whole yellow mustard seeds
  • 1 tablespoon ground turmeric
  • 1 tablespoon fine sea salt
  • 2 teaspoons coarsely ground black pepper
  • 1½ teaspoons celery seeds
  • 1 teaspoon ground cumin
  • 2 tablespoons cornstarch

Combine corn, onions, tomatoes, and bell peppers in a large, heavy-bottomed stock pot. Add 2 cups/480ml) of the vinegar (reserve ¼ cup/60ml for mixing with the cornstarch at the end), the honey, mustard seeds, turmeric, salt, pepper, celery seeds, and cumin.

煮至沸腾,然后减少热量有点地中海ium-high and cook the relish mixture, uncovered, for 20 to 25 minutes until the liquid is reduced somewhat (though it’ll still have quite a lot of it there) and thickened slightly. Stir it often while cooking, especially during the last 10 minutes so it doesn’t burn.

Stir the cornstarch into the reserved ¼ cup/60ml of vinegar and pour this slurry into the relish. Cook for 2 or 3 more minutes, until it is thickened (it will thicken more upon cooling).

钢包热再保险lish into sterilized pint canning jars or half-pint jars. Wipe the rims with a clean cloth, top with the hot, sterilized snap lids, screw on the lid rings so they are only finger tight, and process in a boiling water bath for 10 minutes.

Seehow to sterilize canning jars and how to process canning jars in a water bath.

Makes 7 pints (500ml jars) or 14 half-pints (250ml jars).

Guten Appetit!

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You might also like:

Sweet ‘n’ Tangy Zucchini Relish

Zucchini Salsa

Peach-Pear Chutney

Peach Salsa

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