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Southern Corn Relish
5 from 8 votes

Southern Corn Relish

My recipe for corn relish is sweet, zesty, and tangy with just the right amount of fiery heat. Make this delicious classic today!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 64
Calories: 29 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 4 cups corn kernels cut from 4 to 6 ears or canned or frozen thawed
  • 2 Roma tomato diced, plum
  • 1 white onion diced (about 2 cups total, large
  • 1 cucumber peeled, seeded and diced (about 2 cups total, large
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 Serrano pepper seeded and minced
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 2 tbsp kosher salt
  • 2 allspice berries
  • 2 tsp mustard seeds
  • 1 tsp celery seed
  • 1/2 tsp Turmeric

Instructions

    Cup of Yum
  1. Either dice all the vegetables into uniform shape and size as the corn kernels, or working in batches, pulse in food processor. BUT DO NOT puree!
  2. Transfer diced vegetables and serrano pepper to 6-quart Dutch oven or soup pot. Add the vinegar, sugar, salt and spices. Bring to a boil, reduce the heat to simmer and cover. Cook for 20 minutes.
  3. Spoon the corn relish into sterilized jars and seal. The relish will last 6 weeks refrigerated.
  4. OPTIONAL: To can, process as directed below.
CANNING
  1. Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.
  2. Carefully remove jars from hot water, shaking off excess water. Pour hot Corn Relish into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe rims of jars with a damp paper towel to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. Process jars 15 minutes, depending on altitude.
  3. The processing times are for high acid foods based on canning at sea level to 1000 feet. When processing at higher altitudes, adjust the processing time according to the below times.Altitude in Feet >> Increase Processing Time1,001-3,000 ft above sea level = 5 min3,001 - 6,000 ft above sea level = 10 min6,001 - 8,000 ft above sea level = 15 min8,001 - 10,000 ft above sea level = 20 min
  4. Remove jars from water bath and allow to cool completely and lids pop, letting you know they are sealed.

Notes

  • This makes 4 pints. 32 tbsp = 1 pint. Nutritional information based off 2 tablespoon serving. This makes 64 servings total.

Nutrition Information

Calories 29kcal (1%) Carbohydrates 7g (2%) Protein 0.4g (1%) Fat 0.2g (0%) Saturated Fat 0.03g (0%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.1g (1%) Sodium 240mg (10%) Potassium 40mg (1%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 90IU (2%) Vitamin C 5mg (6%) Calcium 3mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 64 Serving

Amount Per Serving

Calories 29

% Daily Value*

Calories 29kcal 1%
Carbohydrates 7g 2%
Protein 0.4g 1%
Fat 0.2g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 240mg 10%
Potassium 40mg 1%
Fiber 0.4g 2%
Sugar 5g 10%
Vitamin A 90IU 2%
Vitamin C 5mg 6%
Calcium 3mg 0%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.