Corn Relish Recipe

    corn relish canned in jar

    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.