This sweet and spicy corn relish is a great way to preserve summer vegetables. The combination of sweet onions, peppers, cucumbers, and corn gets 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. Home-canned corn relish means you’ll be enjoying your fresh garden vegetables for months!
How to Serve Corn Relish
Grilled Meats and Fish
- Chicken: Serve it alongside grilled or baked chicken.
- Pork: Pair corn relish with pork chops or pulled pork.
- Fish: Top grilled or baked tuna or salmon with a spoonful of corn relish.
Sandwiches
- Burgers: Use it as a topping for burgers, veggie burgers, or turkey burgers.
- Tacos and Burritos: Add the relish to tacos, burritos, or similar wraps for a burst of flavor and extra texture.
- Hot Dogs and Sausages: Add corn relish to hot dogs or sausages for a vibrant and spicy topping.
- Grilled Cheese: Upgrade your grilled cheese sandwich with a spoonful of spicy corn relish.
Appetizers
- Cheese and Charcuterie Boards: Include corn relish with an appetizer board with cheese, cured meats, and crackers.
- Crostini and Bruschetta: Spread the relish on baguette slices or crostini for a simple yet delicious snack.
Sweet and Spicy Corn Relish
Made with fresh vegetables and a sweet and spicy brine, homemade corn relish the perfect condiment for grilled chicken, pork, fish, burgers, tacos, and more.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 56 1x
- Category: Home Canning
- Method: Canning Jars
- Cuisine: Southern
Ingredients
Scale
- 2 pounds sweet onions (coarsely chopped)
- 2 cups red and green bell pepper (coarsely chopped)
- 1 cup hot peppers (coarsely chopped)
- 8 cups corn kernels (fresh or frozen)
- 2 cups cucumber (diced)
- 3 cups apple cider vinegar1 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
*High Altitude Processing Times
- 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.
