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.

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.

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

1. In a large canning pot, heat the canning jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. 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.
3. Reduce heat and simmer 15 minutes, stirring frequently.
4. Ladle the hot relish into hot jars leaving ½ inch headspace.
5. 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.
6. Place jar in boiling water canner. Repeat until all jars are filled. 
7. Once the jars are all filled and in the water canner process them for 15 minutes, adjusting for altitude.
8. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.
9. 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

📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

Corn Relish Recipe

Sarah Mock

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.

4.50 from 10 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 15 minutes mins

Cook time for the recipeCook Time 15 minutes mins

Cool TimeAdditional Time 15 minutes mins

total time to prep and cook the recipe.Total Time 45 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Per Serving 57 kcal

HELPFUL KITCHEN TOOLS

Ball Preserving Starter Kit

Canning Jar Lifter

4 ounce ball jars

Ball Mason 8oz Jars

Canning Funnel

Granite Ware Stock Pot

Ingredients

 

1x2x3x

• ▢ 2 cups white vinegar
• ▢ ⅔ cup sugar
• ▢ 1 Tbsp. salt
• ▢ 4 cups corn (about 8 ears)
• ▢ 2 cups red bell pepper (about 2 large)
• ▢ ¾ cup celery (about 2 stalks)
• ▢ ½ cup small onion (chopped)
• ▢ 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.
  2 cups white vinegar, ⅔ cup sugar, 1 Tbsp. salt, 4 cups corn, 2 cups red bell pepper, ¾ cup celery, ½ cup small onion, 1 Tbsp. dry mustard, 1 teaspoon celery seeds, 1 teaspoon ground 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

Serving: 1/4 cupCalories: 57kcalCarbohydrates: 12gProtein: 1gFat: 1gSodium: 296mgFiber: 1gSugar: 7g

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.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®