This super easy homemade sweet corn relish is an American classic and is super simple to make at home. Packed with juicy sweet corn, fresh red peppers and a wee kick of chilli it is a flavourfest in a jar! You’ll wonder why you never tried to do this one years ago.
It’s the big 4th of July weekend and in honour of all my lovely American friends who will be enjoying an extra day off today and having picnics and BBQs with family and friends, I thought I’d share this super easy recipe for Sweetcorn Relish. Just perfect for jazzing up those burgers, hotdogs and fried chicken platters.
Sweetcorn
Whether you call it sweetcorn or sweet corn, summer corn or corn on the cob, that sunshine colour that is guaranteed to brighten up any plate. This sweet corn relish really ticks all the boxes for me. The sweetness that winds around your tongue and the perfect pop of the kernels, it is kid’s food for the grown-ups too.
Memories always spring to mind with food and for me sweetcorn was the first veggie to make me laugh and smile with joy at the sheer sweetness of the taste. The little buds of goodness could also be flicked rather accurately at my brother across the dinner table, what could be better, food that makes you smile, laugh, get your own back on a sibling and even tastes good too. It is a winner any way you look at it.
But what if you want to preserve all that fun, taste and frivolity and make the sweet corn buzz last longer and be even better – the answer my friends is this super easy Sweetcorn Relish.
This is summer all the way, it is BBQs with friends, tall glasses, tall stories, good food and happy faces. It is kick back and enjoy food, nothing beats that (well okay, maybe flicking kernels at your brother at the age of 6, but what the hell).
Ingredients for sweet corn relish
- Corn of course. I used 4 ears of corn for this corn relish recipe.
- Other veggies – You want to add some other veggies to really pack in the flavour to your sweet corn relish. I have used red pepper, chilli, onion, garlic and celery.
- Herbs – Another way to add flavour to your sweetcorn relish recipe is with herbs. I’ve used fresh basil and coriander.
- The pickly stuff – salt, white wine vinegar and sugar are the ingredients that bring this sweet corn relish together and help keep it shelf stable.
Can you use frozen corn?
Yes, you can use frozen sweet corn to make this corn relish. Just defrost it first.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make corn relish
- Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.
- Chop the red pepper, celery and onion into very small pieces just smaller than 1cm/1/4″.
- Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.
- Heat gently to dissolve the sugar and raise to a lightly bubbling simmer.
- Cook like this for between 30 and 40 minutes.
- Stir in the finely chopped herbs at the last minute.
- Carefully ladle into sterilised jars (see here for best sterilizing methods) and pop on the lids.
- Set aside for a couple of days to mature
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How long will this sweetcorn relish last?
If you store this relish in a cool dark cupboard it will last up to 6 months or more. Once opened store in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How to serve this relish
With burgers, any sort of BBQ.
This sweet corn relish goes perfectly with chicken, pork and cold meats too.
Serve corn relish in a wrap with anything from sliced chicken to meatballs.
Looking for more easy relish ideas? Then check these out before you go;
Sweet and savoury strawberry and raspberry relish
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS If you are looking for more easy store cupboard basics to make at home then check out my 50 Easy Homemade Pantry Staples Post. Making your own store cupboard basics is fun, easy and saves money too.
Super Easy Homemade Sweetcorn Relish
Ingredients
- 4 sweetcorn 4 heads of sweetcorn
- 2 red peppers
- 2 red chillis
- 1 small onion
- 1 celery stick of celery
- 1 clove garlic minced
- 1 tbsp salt
- 200 g sugar
- 400 ml white wine vinegar
- 1 tbsp coriander fresh
- 1 tbsp basil fresh
Instructions
- Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.
- Chop the red pepper, celery and onion into very small pieces just smaller than 1cm/1/4″.
- Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.
- Heat gently to dissolve the sugar and raise to a lightly bubbling simmer.
- Cook like this for between 30 and 40 minutes.
- Stir in the finely chopped herbs at the last minute.
- Carefully ladle into sterilised jars and pop on the lids.
- Set aside for a couple of days to mature and use within 6 months. Once opened store in the fridge and use within 2 weeks.
I have been looking for this relish looking forward to trying it
Hope you enjoy it June.
K x
great recipe have made a batch for a childrens charity
making a batch for a chidrens charity event
Hello,
Not sure if I missed something but 1 tbsp of salt was a lot I thought?
Thanks
That’s what I used
Love corn relish like this! And your blog! Must make this soon. Do you think a 16 oz. bag of frozen white corn (obviously off the cob) would be enough? I’m guessing it would be plenty. Thanks in advance Karon, for the help & for the recipe! (Note: I clicked on 5 stars but the rating thing doesn’t work.)
Hi Chris
Yes use defrosted corn, that should me way more than enough. You usually only get anout half a cup of kernals from one cob.
K x