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super simple sweetcorn relish in bowl

Super Easy Homemade Sweetcorn Relish

This relish is perfect on burgers, BBQ, hotdogs and sandwiches, it's a real summer time treat
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course preserves
Cuisine American
Servings 2 medium jars
Calories 510 kcal


  • 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


  • 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.


Use within 6 months and once opened store in the fridge and use within a month


Calories: 510kcalCarbohydrates: 118gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 3533mgPotassium: 623mgFiber: 5gSugar: 110gVitamin A: 4317IUVitamin C: 223mgCalcium: 55mgIron: 2mg
Keyword relish, sweetcorn
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