Fresh corn relish recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Fresh corn is tossed with tomato, coriander, lime juice and jalapeno in this quick and easy burger relish or salsa that's perfect for a barbecue party!


1 person made this

IngredientsServes: 4

  • 175g cooked sweetcorn
  • 1 tomato, seeded and diced
  • 1 jalapeno chilli pepper, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons freshly chopped coriander
  • 1 clove garlic, minced
  • 1/2 teaspoon salt

MethodPrep:20min ›Extra time:15min › Ready in:35min

  1. Mix sweetcorn, tomato, jalapeno pepper, lime juice, coriander, garlic and salt together in a bowl. Cover and let stand until flavours blend, at least 15 minutes.

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Sweet Summer Corn Relish

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn relish has traditionally been eaten throughout the South and stored in the larder for leaner months. My family has found multiple uses for this tangy condiment: stuffing it into tacos, serving it atop beans and simply sautéing it to serve as a side dish.


Mix chopped vegetables set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables return to boil. Reduce heat to low simmer, uncovered, 15 minutes. Spoon off any foam.

Mix water and cornstarch stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.

Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.

Refrigerate relish. Store in refrigerator up to 3 months.

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 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)!

Sweet Corn Relish

Today I'm sharing the recipe that may just end up being the most popular in the whole book, and it's a canning recipe: Sweet Corn Relish.

I left a big jar of this relish at a friend’s house as a welcome home gift.

It didn’t take long for her to message me a thank-you, saying, “It’s delicious.”

When I let her know that we had plenty in case she ever wanted more, she surprised me with her follow up:

“I will take as much of this corn business as you’re willing to give me. I want to pour it in a kiddie pool and lounge around in it.”

Five quarts may not be enough: double the recipe and share the joy - it makes a great gift, or contribution to a backyard BBQ party.

It's also a great way to stretch the life of summer's fresh produce. and my husband puts this on EVERYTHING.

In his words, this relish "adds a delicious sweet crunch to ANYTHING".

  • 5 large ears corn, (about 3 cups kernels)
  • 1 ½ cups finely diced sweet onion
  • 3/4 cup finely chopped flat-leaf parsley, (1-2 bunches)
  • 3 tablespoons lime juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt

Microwave corn, in the husks, on High until steaming and just tender, 7 to 9 minutes. When cool enough to handle, remove the husks and silk. (Alternatively, bring a large pot of water to a boil. Remove husks and silk from the corn and boil until just tender, about 5 minutes.) Slice the kernels from the corn using a sharp knife.

Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

Corn Salsa Notes & Tips

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

Raw corn is delicious. Yep, I used raw corn kernels in this salsa. The only “cooking” they need is a brief rest (15 to 20 minutes) so they can soak up some lime juice.

You can use any type of sweet corn, though. Want smoky, grilled flavor instead of sweet raw corn? Grill your corn first! Want to save some time, or make this salsa after summer ends? Use frozen corn, defrosted and drained first. Canned corn would be my last resort, but if you like the flavor, by all means!

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board (see second photo in this post). Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.

Avocado is optional. This salsa is nice and simple without it, but the avocado does add some nice creaminess. There is enough lime juice/vinegar in this recipe to keep the avocado green overnight.

Watch How to Make Corn Salsa

How do you make the best sweet corn relish?

You could make this days ahead and I have even made it the day of. The flavors do really come together the more time they have to be together and marinate. But it can even be enjoyed the day of (if you’re so excited like I was and couldn’t wait another minute to try it!).

The first step for the relish is to gather all the ingredients and then make the vinegar mixture. I have used a combination of rice wine vinegar and apple cider vinegar (it was what I had on hand). Other times I have made it using just rice wine vinegar. Either way, it turned out great!

The next step for the relish, place all the ingredients in your large jar.

Then pour the heated up marinade over it. Close the jar and let the magic happen!

30 Delicious Recipes Starring Corn

Summer brings with it so many fruits and vegetables that are hard to get enough of, but of all of them, I think it’s safe to say corn is always the one that steals the show. Those sweet, tender-yet-crisp kernels are all too easy to love. And since fresh corn is only in season for a couple months a year, we want to get our fill every chance we get.

Picking the perfect ears might seem tricky since you can’t see inside, but when you know what to look for it’s actually quite easy. And there’s no shucking necessary. When sticky black or dark brown tassels it’s a sign that the the cob is past its prime. Buying corn, look for ears that are firm and heavy for their size, and avoid corn with sticky black or dark brown tassels it’s a sign that the the cob is past its prime.

And as for getting it on the table, well, there are a lot of methods for cooking corn on the cob. And when sweet summer corn is truly in its prime, you don’t even have to cook it. Just cut the kernels from the cob and dig in. From classic corn on the cob to crowd-friendly side dishes to super-seasonal mains, here are 30 corn recipes to get excited about.

Homemade Sweet Corn Relish

A scoop of sweet corn relish top of your favorite protein is just the thing to take a meal up a notch.

One of the best parts of summer is all of the wonderfully fresh foods that we get to enjoy. Fruits and vegetables galore are always on our summer menus. One veggie we can’t get enough of is corn and our homemade sweet corn relish is one of our favorite ways to partake of this summer staple. Homemade sweet corn relish is a great way to add a pop of color and flavor to just about any of your favorite proteins straight off of the grill. We’ve topped our steaks and salmon fillets with corn relish, even burgers, and hot dogs, and of course barbecue chicken. One bite of this will have you convinced it can go on top of just about anything!

The first step is to get fresh sweet corn, especially when fresh corn is so readily available, we want to use fresh as much as we possibly can. We cook the corn briefly then shave the kernels right off of the cob. Those bright beads of sweet yellow corn are then tossed with finely diced sweet onion and jewel-colored red and green bell peppers. If you’re feeling a little spicy, then you’ll definitely want to also add diced jalapeño – optional, of course, and seeded, although keeping the seeds in will certainly add a more spicy kick to your sweet relish. Once tossed, we set this aside and begin to prepare the liquid that will make turn our corn kernels into a sweet relish.

You can easily use distilled white vinegar here, but we thought it would be fun to instead use apple cider vinegar, so go with your own flavor preference. Next, the seasonings: mustard seeds, cumin, celery seed, red pepper flakes, salt, and freshly cracked black pepper. The relish will need a thickening agent and that’s were the cornstarch mixture comes it. Once the liquid is ready, we can add the corn and bring this relish together into one amazing condiment. A sterilized canning jar is the perfect receptacle to hold and store our sweet corn relish, preserving our relish well into the summer months. We like to reserve a jar or two as gifts to share with family and friends because a relish this good must be shared!