This corn relish recipe is a delicious combination of corn kernels, red and green bell peppers, celery, onions, vinegar, sugar and spices simmered to marry these fresh flavors together. Serve right away or follow the easy canning instructions to enjoy your corn relish all year long.
How much does this corn relish recipe make?
This recipe will yield about 6, half pint jars of corn relish.
What supplies do I need to get started with canning?
If you are new to home canning, the Ball® 9 Piece Preserving Starter Kit is perfect for the aspiring canner. It includes all of the necessary tools for canning (excluding common kitchen equipment) and a recipe card with step-by-step visual and written instructions that make learning the canning process as easy as possible.
The Kit includes:
- 4 half Pint jars
- preserving rack
- real fruit classic pectin
- jar lifter
- headspace/bubble remover tool
- jar funnel
- Step-by-step instructions
- Coupon included for 12-pack mason jars
Should I use fresh or frozen corn for this recipe?
The official Ball® Canning recipe calls for fresh corn but I have used freezer corn if fresh is not available. Fresh is best but in my opinion, if you use homemade frozen corn it is just as delicious. Visit BallHomeCanning.com for new, seasonal recipes from Ball® Fresh Preserving, as well as to find new promotional offers throughout the summer (from July 9th- Aug 5th you can get a free pack of Ball® Regular Mouth Plastic Storage Caps when you buy a Ball® Preserving Starter Kit and upload your receipt)!
How do you store corn relish after it is opened?
Once the lid has been popped, the jar is no longer shelf stable. To store the opened jar you can use the lid and close with the ring, storing in the refrigerator. Or use one of Ball® Canning Leak-Proof Storage Lids. These BPA free plastic lids feature an airtight seal, and are also perfect for baby food, herbs, spices, and food on-the-go.
How do you serve corn relish?
Corn relish is delicious served along side sausage and peppers, roasted chicken, fish tacos, on top of chili or added to a fresh tomato salsa for an extra layer of flavor. I would also suggest serving it as a side dish or with crisp tortilla chips. There are so many delicious ways to serve corn relish.
What is in corn relish?
- white vinegar
- sugar
- salt
- corn kernels, cooked
- mixed red and green bell peppers
- celery, diced
- onion, finely chopped
- dry mustard
- celery seeds
- turmeric, ground
How do you make corn relish?
- In a large canning pot, heat the canning jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- In a large stainless sauce pan, combing the vinegar, sugar and salt bringing the mixture to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric.
- Reduce heat and simmer 15 minutes, stirring frequently.
- Ladle the hot relish into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and wipe the rim of the jar with a clean damp towel. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Place jar in boiling water canner. Repeat until all jars are filled.
- Once the jars are all filled and in the water canner process them for 15 minutes, adjusting for altitude.
- Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Corn Relish Recipe
This corn relish recipe is a delicious combination of corn kernels, red and green bell peppers, celery, onions, vinegar, sugar and spices simmered to marry these fresh flavors together.
Ingredients
- 2 cups white vinegar
- 2/3 cup sugar
- 1 Tbsp. salt
- 4 cups cooked corn kernels (about 8 ears)
- 2 cups diced mixed red and green bell peppers (about 2 large)
- 3/4 cup diced celery (about 2 stalks)
- 1/2 cup finely chopped onion (about 1 small)
- 1 Tbsp. dry mustard
- 1 tsp celery seeds
- 1 tsp ground turmeric
Instructions
- In a large canning pot, heat the canning jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- In a large stainless sauce pan, combing the vinegar, sugar and salt bringing the mixture to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric.
- Reduce heat and simmer 15 minutes, stirring frequently.
- Ladle the hot relish into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and wipe the rim of the jar with a clean damp towel. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Place jar in boiling water canner. Repeat until all jars are filled.
- Once the jars are all filled and in the water canner process them for 15 minutes, adjusting for altitude.
- Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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Nutrition Information:
Yield:
24Serving Size:
1/4 cupAmount Per Serving:Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 296mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
Donna says
Ooh I have canned many a thing, but never my own corn relish, so excited to be able to enjoy this deliciousness all year round!
Christine says
This is such a great recipe to use up that summer corn! I could eat this relish on just about everything!
baccarat says
Love chips and junk food !