By Martha Rose Shulman
- Total Time
- The relish will keep for 2 months in the refrigerator.
- Rating
- 4(63)
- Notes
- Read community notes
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
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Ingredients
Yield:2 pints
- 3ears corn
- ⅔cup apple cider vinegar
- ⅓cup water
- ⅓cup raw brown (turbinado) sugar
- 1tablespoon mustard seeds
- 2teaspoons cumin seeds
- ½teaspoon celery seeds
- ½teaspoon kosher salt
- ½cup finely diced red onion
- 2garlic cloves, sliced
- 1small or medium red bell pepper, finely diced
- 1small or medium green bell pepper, finely diced
- 1serrano or jalapeño chile, minced (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
356 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 7 grams dietary fiber; 49 grams sugars; 8 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
Step
2
In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.
Tip
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Ratings
4
out of 5
63
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Cooking Notes
Sarah H
Really yummy and simple relish to make! I made it to go with the honey roasted feta block recipe (..which was amazing..), but most people just ate it with chips or crackers and loved it. There was none left! Next time I think I will cut back on the sugar a good bit and add more heat.
Ann C.
I make this a lot and never pre-cook the corn. I use it to add flavor to any kind of salad—with yogurt on steamed potatoes over arugula, with black beans on salad greens etc. it’s also great to eat out of the jar with corn chips.
betts
Using 2 large ears of less than stellar corn I got 3 pints of relish. Very tasty Also I’m not sure why the precooking of the corn. Everything went into the pot and was tender in 15 min. This will be a refrigerator relish so no water bath processing.
MNLaurie
Please! Ears of corn can vary widely in size. How much corn exactly? Thank you.
Paul
Decent flavor. Consider adding a tbsp of corn starch diluted in a 1/4 cup of water of heat and before canning to thicken up the salsa.
Cindy Jensen
Can this be frozen? I don’t can.
Sarah H
Really yummy and simple relish to make! I made it to go with the honey roasted feta block recipe (..which was amazing..), but most people just ate it with chips or crackers and loved it. There was none left! Next time I think I will cut back on the sugar a good bit and add more heat.
Lauralee Dobbins
any idea how long you would process the jars if you wanted to can a batch? There’s only so much room in the fridge.
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