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Fresh Sweet Corn Relish

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A zesty, tangy homemade relish capturing the sweetness of fresh summer corn, perfect for canning and adding bright flavor to sandwiches, grilled meats, and more.

Ingredients

Scale
  • 6 cups fresh sweet corn kernels (about 6–7 ears)
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
  • 1/2 cup finely chopped jalapeño peppers (seeds removed for milder taste)
  • 1 medium onion, finely chopped (yellow or white)
  • 1 1/2 cups white vinegar (5% acidity)
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt or pickling salt
  • 1 teaspoon celery seed
  • 1/2 teaspoon mustard seed (optional)

Instructions

  1. Prepare the Corn and Vegetables (15 minutes): Shuck the corn and remove the silks. Stand each ear upright on a cutting board and carefully slice downwards to remove the kernels. Finely chop the bell peppers, jalapeños (remove seeds if you want less heat), and onion. Set all aside in a large bowl.
  2. Make the Pickling Brine (10 minutes): In a medium saucepan, combine 1 1/2 cups white vinegar, 1 cup granulated sugar, and 1 teaspoon salt. Add celery seed and mustard seed if using. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
  3. Combine Corn and Vegetables with Brine (5 minutes): Once the brine is boiling, pour it over the corn and chopped vegetables. Stir gently but thoroughly to coat everything evenly. Let the mixture sit for 5 minutes to marry the flavors.
  4. Pack Jars and Process (20 minutes): Using a funnel, spoon the relish mixture into sterilized quart jars, leaving about 1/2 inch headspace. Wipe rims clean with a damp cloth. Place sterilized lids on jars and screw bands on fingertip tight. Process jars in a boiling water bath for 15 minutes (adjust for altitude if needed). Remove jars carefully and let cool undisturbed for 12-24 hours until sealed.
  5. Store and Wait (up to 4 weeks for best flavor): Label the jars with the date and store in a cool, dark place. While you can enjoy the relish after a week, the flavors deepen beautifully if you wait 3-4 weeks before opening.

Notes

Use the freshest corn possible for best texture and sweetness. Adjust jalapeño seeds to control heat. Proper sterilization and water bath processing are crucial for safety and shelf life. Store unopened jars in a cool, dark place for up to a year. Refrigerate after opening and consume within 3 weeks. For a milder version, remove jalapeño seeds or substitute with Anaheim peppers. Variations include adding habanero for heat, fresh herbs after canning, or replacing sugar with honey or maple syrup.

Nutrition

Keywords: sweet corn relish, homemade relish, canning recipe, summer relish, zesty relish, fresh corn recipe, pickled relish, easy relish recipe

Find it online: https://flurpchef.com/fresh-sweet-corn-relish-recipe-easy-5-step-zesty-homemade-canning-guide/