Sweet and Spicy Corn Relish
Spice up your meals with homemade sweet and spicy corn relish. It’s a versatile condiment that pairs well with chicken, pork, fish, and more!
This sweet-and-spicy corn relish is a great way to preserve summer vegetables. The combination of sweet onions, peppers, cucumbers, and corn gets its flavor from a sweet-and-sour brine. For hot peppers, I like to use jalapeño or Fresno peppers. For less heat, you might like banana peppers or Anaheim.
Whether spooned over grilled meats, spread on crostini, or served as part of a charcuterie board, this relish adds a burst of flavor and texture to nearly any dish. It’s easy to can using a simple water bath method and can be enjoyed for months.
Why You’ll Love It
Sweet, spicy, and tangy. A bold flavor combination that enhances everything from tacos to grilled meats.
Preserves summer produce. A great way to use fresh corn, peppers, cucumbers, and onions.
Versatile condiment. Serve it with meats, sandwiches, cheese boards, or as a snack.
Ingredient Notes
- Sweet onions: Provide a mellow, aromatic base.
- Bell peppers: Use a mix of red and green for color and flavor.
- Hot peppers: Jalapeños, Fresnos, banana peppers, or Anaheim—adjust for desired heat.
- Corn kernels: Fresh cut from the cob or frozen and thawed.
- Cucumber: Adds crunch and balance.
- Apple cider vinegar: Gives acidity and sweetness.
- Sugar: Sweetens and balances the vinegar.
- Canning or kosher salt: Preserves and seasons.
- Dry mustard, celery seed, turmeric: Traditional pickle spices that add warmth, color, and depth.
Steps to Make Sweet and Spicy Corn Relish
- Prep the jars. Heat a large canning kettle with water and place 7 clean 1-pint jars in the water to warm.
- Chop the vegetables. Pulse onions, bell peppers, and hot peppers in a food processor until finely chopped.
- Simmer the relish. In a large stainless steel or enamel-lined pot, combine the processed vegetables with corn, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil, then simmer for 15 minutes.
- Fill the jars. Spoon the hot relish into warmed jars, leaving ½-inch headspace. Wipe the rims, apply lids, and tighten bands to fingertip tightness.
- Process in water bath. Lower jars into the boiling water bath. Ensure jars are covered by at least 1 inch of water. Cover and boil gently for 15 minutes.*
- Cool and store. Carefully remove jars to a rack. Let cool undisturbed. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars.
- Serve. Spoon over meats, sandwiches, or serve on appetizer boards.
Tips for Corn Relish
- Use fresh corn when in season for the best flavor, or substitute thawed frozen corn.
- Pulse vegetables in batches for even chopping and better texture.
- Use a jar lifter to safely lower and lift jars from boiling water.
- Label jars with date and contents before storing.
Recipe Variations
- Less spicy: Use banana peppers or Anaheim peppers for milder heat.
- More heat: Include more jalapeños or use habanero or serrano peppers.
- Extra color: Add diced red onion or shredded carrots for brightness.
- Sweeter version: Increase sugar slightly for a sweeter relish.
Serving Suggestions
- Serve over grilled chicken, pork chops, or fish like salmon or tuna.
- Add to burgers, turkey burgers, veggie burgers, or hot dogs.
- Use as a taco or burrito topping for sweet-heat flavor and texture.
- Upgrade grilled cheese, sandwiches, or wraps with a spoonful of relish.
- Include in appetizer spreads with cheese, cured meats, and crackers.
- Spread on crostini or bruschetta for a colorful snack.
How to Store and Reheat
Refrigerate: Store opened or unsealed jars in the refrigerator and use within 3 weeks.
Shelf storage: Properly sealed jars can be stored in a cool, dark pantry for up to 1 year.
To use: Spoon directly from the jar—no reheating needed. Serve cold or at room temperature.
Sweet and Spicy Corn Relish
Ingredients
- 2 pounds sweet onions, coarsely chopped
- 2 cups bell peppers, red and green, coarsely chopped
- 1 cup hot peppers, coarsely chopped
- 8 cups corn kernels, fresh or frozen
- 2 cups cucumber, diced
- 3 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 tablespoon canning salt , or kosher salt
- 2 teaspoons dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
Instructions
- Prepare the Water Bath: Place a large canning kettle full of water over high heat. Add 7 clean 1-pint canning jars. There's no need to sterilize the jars, but they should be hot when you fill them.
- Process: Transfer the coarsely chopped onions, bell peppers, and hot peppers to a food processor. Pulse until finely chopped.
- Simmer: Combine the processed vegetables, corn, vinegar, sugar, salt, mustard, celery seed, and turmeric in a large stainless steel pot or enamel-lined Dutch oven. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
- Fill the Jars: Spoon the relish into the hot jars, leaving 1/2-inch headspace. Wipe rims and jar threads with a damp towel. Fit the jars with the lids. Screw the bands on the jars just to fingertip tightness.
- Process in Water Bath: Place the filled jars on a rack in the canning kettle and lower them into the water. If the water level isn't at least 1 inch above the jars, add more very hot or simmering water to the pot. Bring back to the boil, cover the pan, and boil gently for 15 minutes.* Remove the jars to a rack to cool. If a jar doesn't seal properly, refrigerate it and use it before the others. Store the sealed relish in a cool, dark place.
- Serve: Serve alongside a meal, as a topping, or as an appetizer spread. Enjoy!
Notes
- For altitudes from 1,001 to 6,000 feet, process the jars in the boiling water bath for 20 minutes.
- For altitudes above 6,000 feet, for 20 minutes. For altitudes above 6,000 feet, process the jars for 25 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
