Zesty Sweet Corn Refrigerator Relish
User Reviews
4.5
42 reviews
Excellent
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 pint or 8 half-pint jars of relish
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Course
Condiments
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Cuisine
American
Zesty Sweet Corn Refrigerator Relish
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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!
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Ingredients
- 8 cups sweet corn kernels cut from the cobs of 10 to 12 medium ears (Important: read the note below, cooked
- 1½ cups red bell pepper diced
- 1 cup yellow onion finely chopped
- ½ cup poblano pepper diced
- 2½ cups white vinegar distilled
- 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 black pepper freshly ground
- ¼ cup water
- 2 tablespoons cornstarch
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
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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