Tangy Homemade Corn Relish

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/10/19
Corn relish in glass jars

William Reavell/Getty Images
Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 48 servings
Nutritional Guidelines (per serving)
57 Calories
0g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 48
Amount per serving
Calories 57
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 613mg 27%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade corn relish is a sweet relish made with fresh corn, sweet peppers, and tomatoes. It's a delicious (and prize-winning!) relish. 

Bell peppers, tomatoes, and chopped cucumbers are combined with sweet fresh corn kernels to make this delicious corn relish.

Use this corn relish as a side dish or condiment with beans or barbecue, or use it as a sandwich topping. It's wonderful on fish tacos and burgers.

Ingredients

  • 4 cups corn
  • 5 cups green bell peppers (chopped)
  • 2 cups onion (chopped)
  • 2 cups cucumber (coarsely chopped and unpeeled)
  • 4 cups tomatoes (chopped)
  • 4 cups vinegar
  • 2 cups sugar
  • 1/4 cup salt
  • 1 tablespoon turmeric
  • 1 tablespoon mustard seed

Steps to Make It

  1. Gather the ingredients.

  2. Fill a large boiling water bath canner about three-quarters full. Add the empty canning jars and bring to a boil. Reduce the heat to maintain a low simmer.

  3. Put the lids and bands in a saucepan and cover with water. Bring to a simmer and keep them hot over the lowest heat.

  4. Combine prepared vegetables in a large, nonreactive saucepan or Dutch oven. Add vinegar, sugar, salt, turmeric, and mustard seed.

  5. Heat to boiling, simmer 25 minutes or until the vegetables are tender.

  6. Fill the hot canning jars, wipe the rims and threads with a damp cloth, and then place the hot lids on the jars. Screw the bands on the jars, but don't over-tighten them.

  7. Put the filled jars in the hot water in the canner. If the water does not come up to at least 1-inch above the tops of the jars, add more hot water. Bring the water to a boil; cover the pan and reduce the heat to maintain a gentle boil. Boil for 15 minutes.

High Altitude Process Times

  • Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet.
  • Over 6,000 feet, process for 25 minutes.