Corn Relish

ByKate Freebairn Modified: February 9, 2026

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Tangy, colorful and packed with flavor, this corn relish is one of our new favorite condiments. It perks up everything from hot dogs to burgers to a cheese platter, although I’ve been known to just tuck right in with sourdough crackers or tortilla chips. Customize it to your taste with different vegetables or spices to make it perfect for your family or gift it to a loved one to enjoy!

A bowl of corn relish on the counter with a bowl of chips and a spoon for serving.

Why You’ll Love This Recipe!

Savory and Sweet - The bold mix of flavors in this bright, punchy relish makes it a go-to condiment for barbecues and grill nights. It’s got the sweet, vinegary flavors of a pickle relish, but includes a variety of fresh vegetables (although frozen works perfectly well too depending on what you have in season).

Easy to Customize - I always like a recipe that you can adapt to your family’s tastes. I don’t add in spicy peppers so it’s kid-friendly, but you could easily add a chopped jalapeno pepper or spices such as cayenne or red pepper flakes.

Makes a Great Gift - With its bright yellow corn and red and green peppers, this corn relish looks as cheerful as it tastes. A jar makes a great surprise gift for a barbecue or dinner party.

Dipping chips into a bowl of corn relish.

Ingredients

Corn - You can use fresh or frozen corn kernels in this recipe. I usually find it easiest to get frozen where I live, but it’s a great way to use up a bunch of fresh summer corn too. If you use frozen, no need to thaw, just pop it into the pot with everything else. It just may need an extra minute or two of cooking.
Apple Cider Vinegar - I like the subtle sweetness of the apple cider vinegar but white vinegar is fine too.
Bell Peppers - I used one small red and one small green because I love the way the colors look together. You can you one or the other, or a different color - whatever you have on hand.
Sugar - I've used white sugar but you could also use brown sugar.
Red Onion - I like to add in a bit more color with the red onion, but you could use a yellow, white, or brown onion instead if you'd like.
Water
Salt
Mustard seeds - I used yellow mustard seeds, but you could also use black mustard seeds, or dry mustard/mustard powder. If using powder, start with half the amount and adjust to your taste.
Cumin seeds - I happened to have cumin seeds, but you could also use ground cumin.
Ground turmeric - I love adding a bit of turmeric for the earthy flavor and warm yellow color. If you don't have any on hand, or you just don't want it, you can skip it.

How to Make Corn Relish

Once you’ve got all the vegetables chopped, this recipe is really simple.

Combine everything in a medium heavy-based pan and bring the mixture to a boil. Lower the heat to a simmer and cook for about 20 minutes or so, until the vegetables are tender and the mixture is scoopable without too much liquid.

Stir every so often, but you don’t have to watch it as carefully as a jam or chutney.

Two photos to show how to make corn relish including adding ingredients to a pot and what the ingredients look like once cooked down.

You can store the relish in an airtight container, but I like to use sterilized jars so it lasts a bit longer. Plus, if you put this corn relish in a jar, it’s ready for easy, last minute gifting!

To add to jars: while the relish is simmering, pour boiling water into your jars and allow it to sit for a few minutes before carefully emptying them out. Using a stainless steel jar funnel and ladle, carefully fill the jars with corn relish, leaving around 1cm head room at the top of the jar.

Place the lids on and seal immediately. Leave the jars on the counter to cool, then transfer to the fridge.

Kate's Recipe Tips

You can use a food processor so you don’t have to chop everything by hand! Cut the onion and both peppers into big chunks and put them into the food processor at the same time. Just make sure to pulse in short bursts so you get pieces about the same size as the corn and not a puree.
This corn relish uses less sugar than some other recipes, but it’s still nice and sweet. I like the balance with the tangy vinegar and sharp mustard. Sugar acts as a preservative, so a version with less sugar doesn’t last quite as long, but it always disappears from my fridge quickly anyway! Feel free to adjust the sweetness to your taste.

How To Use/What To Eat With

As you can see from the picture, I’ve been known to snack on this relish straight with chips. It's delicious with my sourdough ranch crackers or sourdough whole wheat crackers.

My family loves relish on hot dogs, burgers, and sausages, so definitely pull this relish out when you’re grilling or heading to a barbecue - and of course make a batch of sourdough hot dog rolls or sourdough burger buns!

This tangy sweet relish gives tons of extra flavor to lunches like a simple turkey or ham sandwich. Try some spooned onto a sandwich with my sourdough sandwich rolls!

This corn relish brings a sweet, tangy boost to tacos and quesadillas. It’s especially good spooned over tacos made with sourdough discard tortillas.

How to Store + Freeze

If you just store the relish in an airtight container, it will last a week or more in the fridge.

With sealed and sterilized jars, the relish should last a few months in the refrigerator. You can also freeze this corn relish, just be sure to leave enough headroom in the jar for the liquid to expand.

Frequently Asked Questions

Can I use other vegetables?

Absolutely! Corn relish often features different vegetables, so consider swapping in cucumbers (leave out the seeds), tomatoes, or celery. Just chop everything about the same size and it’ll all cook in the same 20 to 30 minute time frame.

Can I use different spices?

Sure, you’ll often find different variations on corn relish with various spices. Mustard in some form is important for the recipe, but try using celery seed or allspice or even a bit of cinnamon!

What exactly is relish?

Great question! A relish is a condiment made up of chopped fruits or vegetables that’s usually cooked or preserved with vinegar and sugar to make it both sweet and a bit sour. A relish is typically chunkier than a chutney, and features more cooked or pickled ingredients compared to a salsa.