Sweet Corn Relish

Sweet Corn Relish combines all of your favorite flavors of summer in a relish that’s perfect enjoyed with burgers, hot dogs, brats, or even as a side – made easily at home!

Summertime invokes some pretty strong memories for many of us. When I was a kid, summertime was three full months where we didn’t have to get up and go to school. It also reminds me of tractors passing by the house and evening thunderstorms that I used to watch from my parents bay window … 

Now, summertime feels like any other time of the year for the most part, with one exception: Phoenix summers are so much hotter than Minnesota summers. Thirty years later, I’m still in love with sweet corn just as much as I was when I was a kid. This time, instead of stuffing my face with sweet corn, I’m looking for delicious ways to cook with sweet corn so I can bless people at church and stock my pantry for my kiddos.

This Sweet Corn Relish is one of the best ways to use an abundance of sweet corn. It’s perfect for summer – topped on burgers fresh from the grill, bratwurst, hot dogs, served next to steak, or even swordfish. It’s a little sweet, a bit spicy (especially if you use jalapeños!) and even better as a side next to corn bread.

Make no mistake, this relish is one that you will want to enjoy all year long – not just in the midst of summer.

Sweet Corn Relish

This sweet corn relish starts with a base of sweet corn – you can opt to shuck corn straight off the cob. Or, if you frequent a food pantry, they will often times hand out 40 oz bags of sweet corn. Those bags make this relish even more effortless, as there is minimal work required in prepping the corn (just dump and boil!)

Each cob of sweet corn can equal roughly 3/4 – 1 C. of kernels. I used two bags of sweet corn, roughly 80 oz – or 10-12 ears of corn. If you aren’t up for shucking corn, you can pick up a handy gadget on Amazon that helps you shuck corn quickly and easily without too much mess.


Once the corn is shucked, add to your heavy bottom pot. Dice up the peppers, celery, and onions and add to the pot with the sugar, apple cider vinegar, salt, and ground mustard. Bring the mixture to a boil, and simmer until softened and flavors come together.

Use a funnel to ladle into your sterilized pint jars and top with canning lid and ring. Process in your water bath for long term storage in a cool pantry (up to 1 year). Or, if not storing long term, place in your refrigerator. Allow the flavors up to 24-48 hours to come together before enjoying.

Tips for Making the Best Sweet Corn Relish

• Can I use regular vinegar? Apple cider vinegar has a fruity taste that pairs better with this relish. While you can try it with regular vinegar, I can’t attest to the same outcome/flavor.
• Can I use canned sweet corn? You may – but it may result in a different flavor outcome.
• For a spicier relish, feel free to add a few jalapeño or Serrano peppers (with seeds).
• Red, orange green bell peppers add some color to this fun and delicious relish. Yellow bell peppers work well, too, but they blend in with the yellow corn.
• Feel free to adjust the sugar based on your taste preferences.
• Don’t skip or adjust the vinegar! If you are canning this recipe, the vinegar is required for safe canning.

This relish is completely and easily adapted to your taste preferences. I love a relish that’s sweet and a little spicy so I usually add a few Serrano peppers for some flavor. Do what works for you!

SUGGESTIONS FOR STERILIZING JARS

There are several options for sterilizing jars:

• place canning jars, lids and rings in your convection oven at 215 degrees until they are ready to be filled
• or, opt to place the canning jars, lids and rings in your water bath canner as the water comes to a boil, and remove them just before they are ready to be filled

ADJUSTMENTS FOR ALTITUDE:

More relish recipes:

• Rosy Radish Relish
• Hatch Chile Relish
• No-Cook Jalapeño Relish
• Roasted Red Pepper & Mushroom Relish
• Sweet & Spicy Broccoli Apple Relish
• Homemade Beetroot Relish
• Garlic Kohlrabi Relish

Onward with the recipe!

Did you make this Sweet Corn Relish? If you did, please take a second to rate the recipe and leave a comment.  I’d love to know how it turned out for you!