Corn Relish Recipe

Perfect for topping bruschetta and other bread goods, this spicy Corn Relish recipe will become a family favorite.

| May/June 2010

  • Corn Relish
    Corn relish adds spice to tasty bruschetta. Smith

  • Corn Relish
Corn Products Are Everywhere in American Life

Try this spicy Corn Relish recipe any time of year.

20 ears fresh sweet corn
4 cups chopped celery
2 cups chopped sweet red pepper
2 cups chopped green pepper
1 cup chopped onions
2 cups sugar
2 cups vinegar
2 1/2 cups water, divided
2 tablespoons salt
2 teaspoons celery seed
1/4 cup flour
2 tablespoons dry mustard
2 teaspoons turmeric
7 pint jars 

Husk sweet corn. Boil for 5 minutes, then plunge into cold water and drain. Cut corn from cobs, but do not scrape the cobs.

In saucepan, combine celery, sweet red pepper, green pepper, onions, sugar, vinegar, 2 cups water, salt and celery seed. Bring to a boil; boil uncovered for 5 minutes, stirring occasionally.

Blend flour, dry mustard, turmeric and remaining cold water. Add to celery mixture along with corn and return to a boil. Cook and stir for 5 minutes.

Pour hot liquid into hot, sterilized pint jars, leaving 1/4-inch headspace. Adjust lids. Process in water bath 15 minutes for half-pine or pint jars. In altitudes of 1,000 to 6,000 feet, process for 20 minutes; and for altitudes above 6,000 feet, process 25 minutes. Yields 7 pints of relish.
Note: You can also refrigerate jars of relish, if you plan on using it quickly.
7/30/2014 4:53:46 AM

this recipe is really lovely and makes a nice addition to cold black bean salad. Perhaps my corn ears were larger than what the author's however I made way more than just seven pints. Fortunately, I had plenty of canning jars available

Amy Crawford
4/9/2010 7:58:05 AM

Thanks for this recipe...I can't wait to try it!

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