Corn Relish Recipe

Corn Relish Recipe

Corn Relish Recipe

Serves 7-8 pints
I adapted this corn relish recipe from an old Betty Crocker Cookbook, and it has become my favorite savoy side dish/condiment to make (and eat for that matter).


  • 10-12 Ears corn
  • 1 cup sugar
  • 3 Tablespoons flour
  • 1 heaped tablespoon Kosher salt
  • 1/2 Teaspoon ground tumeric
  • 2 Teaspoons mustard (dry or Dijon-type)
  • 3 Cups white vinegar ((5-6% acidity))
  • 3 onions (finely chopped)
  • 3-4 sweet peppers (roasted (optional) , and chopped)


Step 1
Boil water, add ears of corn, cook until tender about 3-5 minutes
Step 2
Cool corn, and then slice from the cob, reserve corn kernels in a stock pot or dutch oven. Mince peppers and onions, and add to corn.
Step 3
Mix sugar, flour, salt, mustard and turmeric, add vinegar.
Step 4
Heat mixture to a simmer, whisk until fully incorporated.
Step 5
Add mixture to corn and stir and heat to simmer.
Step 6
Cook for 15 -20 minutes until relish thickens.
Step 7
Add mixture to sterilized jars, leaving 1/4 head space and seal and process in water bath for 15 minutes.
Step 8
Cool, and test lids by making sure they are tight and inverted in the middle.