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Homemade corn relish is a bold and tangy condiment you’ll want to keep stocked all year round. Made with sweet corn, red bell peppers, onion and jalapeños, it’s simmered in a vinegar and spice mixture until thick and vibrant. This easy-to-make refrigerator relish is perfect for topping tacos, grilled meats or even omelets and grain bowls. Whether you use fresh or thawed frozen kernel corn, it’s a tasty way to preserve the flavors of the season in just a few simple steps.
Corn relish is a zesty, colorful topping made with sweet corn, peppers and vinegar. It’s great with tacos, meats or tortilla chips and lasts for several months in the fridge.
You might also like cowboy caviar, cowboy candy, corn dogs with jalapenos and cheese, chow chow relish, zucchini relish, and corn carbonara.
Why You’ll Love It
Easy to make: Comes together with basic prep and pantry staples.
Customizable: Adjust the spice level or ingredients to suit your taste.
Suitable for various diets: There’s no gluten or dairy in here, plus it’s vegetarian and vegan-friendly.
Great for gifting: Share jars with friends and family for a homemade treat.
Versatile: Works as a topping or condiment for so many dishes.
Homemade Corn Relish Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corn kernels: The star ingredient, adding sweetness and texture. You can use fresh whole kernels if they’re in season. Otherwise thawed corn or canned will be fine, as long as you drain it well.
Vinegar: Provides tang and preserves the mixture.
Sugar: Balances out the acidity of the vinegar.
Mustard seed: Adds crunch and a hint of sharpness.
Ground cumin: Brings earthy depth to the relish.
Sweet red peppers: Add color, sweetness and crunch.
Sweet onion: Offers a mild and aromatic base flavor.
Jalapeños: Provide a gentle kick of heat.
Cornstarch: Thickens the relish to a spoonable consistency.
How to Make Corn Relish
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the vinegar base: Combine vinegar, sugar and spices in a pot and bring to a boil.
Add the vegetables: Stir in corn, peppers and onion, then cook.
Thicken mixture: Mix cornstarch with water, add this flour paste to the simmered mixture in the pot and simmer 5 minutes or until thick, stirring frequently.
Jar the relish: Fill jars with the hot mixture and let cool before refrigerating.
Substitutions and Variations
Use apple cider vinegar: Gives a softer, fruitier tang than white vinegar.
Add diced celery: For extra crunch and color. You can add celery seed too if you like.
Green onions: Swap some of the sweet onion for green onions (scallions).
Swap peppers: Add sweet green peppers for variety. You can combine peppers, using both red and green or just use one color.
Adjust sugar: If 2 cups of sugar is too much, you can use less.
Increase heat: Add more jalapeños or a pinch of red pepper flakes for extra heat.
Serving Suggestions
As a condiment: I love corn relish on grilled chicken, hot dogs and burgers. It’s also great with smoked beer can chicken or salmon sliders.
As a dip: Corn relish also works beautifully with tortilla chips or a nachos platter.
With eggs: It tastes great as a topping for a Southwest-style omelet or sheet pan baked eggs.
How to Store Corn Relish
Store: This corn relish recipe will keep for up to 3 months in its glass mason jar or similar airtight container in the refrigerator.
Freeze: I don’t recommend freezing in case it changes the texture and mutes the flavors.
Top Tips
Use fresh or frozen corn: Fresh cut kernels are best, but thawed corn works well too.
Cut vegetables evenly: Use a vegetable chopper for uniform pieces.
Stir frequently: Prevents the mixture from sticking while it thickens.
Taste and adjust: Add more sugar for sweetness or vinegar for extra tang.
Easy Corn Relish FAQs
Yes, just use a larger pot and adjust cooking times as needed.
No, this is refrigerator relish unless you follow proper home canning methods following USDA guidelines.
Add corn to boiling water and simmer for 3 to 5 minutes, stirring occasionally to keep it fully covered. Only boil ears of corn until the kernels turn bright yellow and tender. You could also add the cob of corn to cold water and just give it an extra couple of minutes cooking time.
Old-Fashioned Corn Relish Recipe
Corn Relish
Equipment
- Skillet or Large Pot
- 3 Mason Jars 1-Pint
- Funnel Optional
Ingredients
- 4 Cups distilled white vinegar
- 2 Cups granulated sugar
- 2 Teaspoons mustard seed
- ½ Teaspoon ground cumin
- 1 Tablespoon kosher salt
- ½ Teaspoon black pepper, freshly ground
- 6 Cups sweet corn, kernels, cooked
- 2 red bell peppers, finely diced
- 1 sweet onion, large, finely diced
- 2 jalapeño peppers, finely diced
- 3 Tablespoons water
- 1 Tablespoon cornstarch
Instructions
- Add vinegar, sugar, mustard seed, cumin, salt, and black pepper to a large skillet or pot. Bring to a boil over medium-high heat.
- Add corn, red peppers, onions, and jalapeños to the pot.
- Return to a boil and then reduce heat to low and simmer uncovered for 15 minutes.
- Whisk together water and cornstarch in a small bowl.
- Add slurry to the corn mixture. Turn heat up to medium-high and cook for 5 to 8 minutes, or until the mixture thickens, stirring occasionally.
- Ladle into 3 pint-sized mason jars.
- Let cool to room temperature, then cover and refrigerate for up to 3 months.
Notes
Cut vegetables evenly: Use a vegetable chopper for uniform pieces.
Stir frequently: Prevents the mixture from sticking while it thickens.
Taste and adjust: Add more sugar for sweetness or vinegar for extra tang.
Nutrition
This delicious corn relish recipe brings together the sweetness of corn and peppers with tangy vinegar and warm spices. Whether you make it with fresh, frozen or canned corn, the result is a colorful, flavorful topping that enhances everything from hot dogs to omelets. Stored in jars in the refrigerator, it’s a yummy, reliable and tasty condiment that holds up beautifully and adds a pop of flavor to your favorite dishes.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
