Corn Relish

Tangy, sweet, and vibrantly colorful, this punchy corn relish is the perfect accompaniment to hot dogs, burgers, and so much more.

Course Condiment

Cuisine American

Keyword Condiment

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 29kcal

Combine all the ingredients 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, until the vegetables are tender and the mixture is scoopable. Store the corn relish in an airtight container in the refrigerator for up to 1 week, or follow instructions below.

While the relish is simmering, pour boiling water into three 250 ml jars and allow to sit for a few minutes before carefully emptying them out.
When you’re happy with the relish consistency, use a stainless steel jar funnel and ladle to carefully fill the jars, 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. The relish will keep in the fridge for a few months.

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 and 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.