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.
I use freezer corn when I can't find fresh and any leftover corn will go to make corn and crab fritters. Corn lovers will want to also make Mexican corn dip, Mexican corn casserole and sous vide corn on the cob.
This post is sponsored Ball® Fresh Preserving. All opinions are my own.
🌽 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
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
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 Canning Starter 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
🍳 Directions
- 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 ½ 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.
❄️ Storage Tips
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.
More Jam Recipes:
- Seedless Black Raspberry jam
- Blueberry Jam
- Peach Jam
- Fig Preserves
- Tomato Jam
- Strawberry Jam
- Hot Pepper Jam
- Strawberry Rhubarb Jam
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.
📝 Frequently asked questions, answers and tips:
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.
This recipe will yield about 6, half pint jars of corn relish.
Corn Relish Recipe
EQUIPMENT
Ingredients
- 2 cups white vinegar
- ⅔ 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
- ¾ cup diced celery about 2 stalks
- ½ cup finely chopped onion about 1 small
- 1 Tbsp. dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon 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 ½ 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.
Video
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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baccarat
Love chips and junk food !
Christine
This is such a great recipe to use up that summer corn! I could eat this relish on just about everything!
Donna
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!