Zesty Sweet Corn Refrigerator Relish

Name: Zesty Sweet Corn Refrigerator Relish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 pint or 8 half-pint jars of relish
Ingredients: 8 cups cooked sweet corn kernels; 1½ cups diced red bell pepper; 1 cup finely chopped yellow onion; ½ cup diced poblano pepper; 2½ cups distilled white vinegar; 1¼ cups sugar; 2 teaspoons mustard seed; 1 teaspoon cumin; 1 teaspoon coriander seed; ½ teaspoon celery seed; ½ teaspoon crushed red pepper; 2 teaspoons kosher salt; ¼ teaspoon freshly ground black pepper; ¼ cup water; 2 tablespoons cornstarch

User Reviews

4.5

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 pint or 8 half-pint jars of relish
Course
Condiments
Cuisine
American

Zesty Sweet Corn Refrigerator Relish

Iris Warren

Report

Zesty Sweet Corn Relish is a delicious way to use and preserve summer's sweetest fresh corn. This homemade relish pops with bites of pure corn flavor - a fun chip dip as well as a tasty condiment for tacos, quesadillas, burgers, hotdogs, and more!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

8 cups cooked sweet corn kernels cut from the cobs of 10 to 12 medium ears (Important: read the note below)
1½ cups diced red bell pepper
1 cup finely chopped yellow onion
½ cup diced poblano pepper
2½ cups distilled white vinegar
1¼ cups sugar
2 teaspoons mustard seed
1 teaspoon cumin
1 teaspoon coriander seed
½ teaspoon celery seed
½ teaspoon crushed red pepper
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cup water
2 tablespoons cornstarch

Add to Shopping List

Instructions

In a large bowl, combine the corn, red pepper, onion, and poblano pepper. Set aside.
In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.
Whisk together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.
Ladle into 4 pint or 8 half-pint sterilized canning jars. Cover jars with lids and screw on the bands. Let cool to room temperature and then refrigerate for up to 3 months.

Notes

Important! Only use the freshest, most tender sweet corn you can find. I learned the hard way that an ear or two of tough or mushy corn can ruin the whole batch. Also take care to not over cook the corn on the cob. After adding the corn to boiling water, and after the water returns to a boil, only cook the ears for about 3 minutes. Then cool immediately in cold water.
from a farmgirl’s dabbles