Corn Relish

When you think of relish, you almost certainly think of a jar of chopped dill or sweet pickles that you use atop hot dogs, burgers and maybe a sandwich. You probably don’t think of corn. This corn relish recipe is going to change that though, and in the best of ways.

Easy to make and delicious atop or beside many entrees, including steak, sausage and roast chicken, this old-fashioned corn relish is a dish that you’ll be glad you tried and that you’ll surely try many times again. And when you do, feel free to experiment with the veggies and spices to make it your own.

Corn Relish Ingredients

• Corn: As portioned out here, you’ll be using fresh or frozen corn, with the latter thawed before you begin cooking.
• Onions: For the chopped onion, you can use yellow or white onion interchangeably.
• Cucumbers: The cucumbers should definitely be seeded, but it’s up to you whether you peel them or leave the skins on.
• Tomatoes: Essentially, any tomato works well for chopping in this relish, but a flavorful plum tomato would be a good choice here.
• Green pepper: The chopped green pepper can be replaced with a red, yellow or orange pepper, if that’s what you have.
• Sugar: An entire cup of sugar is a lot! But it’s both a flavoring and a preserving ingredient.
• Cider vinegar: Cider vinegar and apple cider vinegar are interchangeable, so feel free to use either one.
• Celery seed: You won’t want to use more than the recommended amount of celery seed, as it’s surprisingly potent.
• Mustard seed: And the same goes for the mustard seed! The amount called for in the recipe is just right.
• Ground turmeric: Not just a tasty spice, turmeric is also quite healthy, which is just more reason for you to love it.

Directions

Step 1: Combine the ingredients and cook

In a large saucepan, combine the corn, onions, cucumbers, tomatoes, green pepper, sugar, vinegar, celery seed, mustard seed, salt and turmeric. Bring the ingredients to a boil, then reduce the heat and simmer, uncovered, for 20 to 30 minutes or until the corn relish has thickened.

DANIELLE MOORE for Taste of Home

Corn Relish Variations

• Bring some heat: A teaspoon of red pepper flakes adds just enough kick to this relish to make things exciting.
• Cut back on the sugar: You can use half as much sugar and still make an excellent corn relish. The sugar does act as a preservative, though, so cutting down on it may shorten the life of your relish.
• Add a little cinnamon: Crazy as it may sound, 1/2 teaspoon cinnamon introduces a unique and tasty flavor profile to this corn relish.

DANIELLE MOORE for Taste of Home

How to Store Corn Relish

If you can jars of this relish properly, it will keep for months in the refrigerator. You can also store the relish for up to two weeks in the fridge in an airtight container.

Can I freeze this corn relish?

Yes, you can freeze cooled corn relish in an airtight container for up to six months.

Corn Relish Tips

DANIELLE MOORE for Taste of Home

What should I serve with this corn relish recipe?

This relish is great on cooked meats with bold flavors, but there’s no need to stop there. You can try it mixed into rice, as part of a salad or on the classic hot dog.

What is relish, anyway?

Really, relish is any vegetable or fruit that has been cooked and preserved, usually using vinegar and sugar as the preserving agents.

Can I use canned corn for this recipe?

Fresh or frozen will be better, but yes, you could use canned corn. Ironically, you don’t want to add canned corn to the simmer until half the cooking is done, as it will already be softer than its fresh or frozen counterparts.