Sweet Corn Relish Recipe (2024)

Sweet Corn Relish

Originally published July 2, 2013. Updated on 3/18/2021

This sweet corn relish makes a great gift, or contribution to a backyard BBQ party. Also: a great way to stretch the life of summer’s fresh produce!

My third cookbook - Sweet Corn Spectacular - came out yesterday, and I'm so excited: it marks a couple firsts for me!

(Update: Sweet Corn Spectacular has been completely redone, and is now Maize Craze. It's available directly through our site, through Amazon, and through most major booksellers!)

It was my first "published through a regular publisher" book, so that was an adventure for Mega Type A, self-publisher-to-the-bone me.

It's also my first cookbook that is NOT dessert oriented!

After my recent reality show adventure, I've been more aware than ever that there is this weird "if you bake, you probably don't know how to cook" stigma.

I've always cooked like I bake - and vice versa - so that's always been a bizarre mindset to me.

How nice that I get to follow it up with a book that is predominantly savory in nature! (Yes, there is a whole chapter dedicated to desserts, because... really.)

Yes, in Sweet Corn Spectacular, I was able to run free and create recipes using whatever techniques I felt like. There's some cooking, roasting, grilling... a bit of baking, some brewing AND some canning! Yay, diversity!

Sweet Corn Relish

Today I'm sharing the recipe that may just end up being the most popular in the whole book, and it's a canning recipe: Sweet Corn Relish.

I left a big jar of this relish at a friend’s house as a welcome home gift.

It didn’t take long for her to message me a thank-you, saying, “It’s delicious.”

When I let her know that we had plenty in case she ever wanted more, she surprised me with her follow up:

“I will take as much of this corn business as you’re willing to give me. I want to pour it in a kiddie pool and lounge around in it.”

So.... I think she liked it.

Five quarts may not be enough: double the recipe and share the joy - it makes a great gift, or contribution to a backyard BBQ party.

It's also a great way to stretch the life of summer's fresh produce... and my husband puts this on EVERYTHING.

In his words, this relish "adds a delicious sweet crunch to ANYTHING".

Enjoy!

This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available here on my website, through Amazon, or through any major bookseller.

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4.63 from 16 votes

Sweet Corn Relish for Canning

This corn relish makes a great gift, or contribution to a backyard BBQ party. It’s also a great way to stretch the life of summer’s fresh produce… and my husband puts this on EVERYTHING. In his words, this relish “adds a delicious sweet crunch to ANYTHING”.

Prep Time15 minutes mins

Cook Time45 minutes mins

Processing Time15 minutes mins

Course: Appetizer, Condiment, Snack

Cuisine: American, Mexican

Servings: 160 - 5 Quarts

Calories: 22kcal

Author: Marie Porter

Equipment

• Clean, sterilized canning jars and rings

• New, never-used, sterilized canning lids

• Jar Lifter, Canning Funnel

• LARGE pot to process them in

Ingredients

• 24 Ears Fresh Corn Husks removed
• 4 Large Green Bell Peppers Chopped
• 2 Large Onions Chopped
• 2-3 Large Tomatoes Chopped
• 4-4 Celery Ribs Chopped
• 2 Jalapenos Chopped, ribs and seeds removed if desired
• 1 ½ Cups Granulated Sugar
• ¼ Cup Salt
• 2 teaspoon Turmeric
• 1 tablespoon Celery Seed
• 2 teaspoon Dry Mustard
• 5 cups Vinegar

Instructions

• Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.

• In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.

• Heat to a boil, then reduce heat and simmer for about 40 minutes.

• Ladle into hot, sterilized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.

• Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg