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Spicy Corn Relish – a sweet and spicy corn relish terrific served on hot dogs, hamburgers, nachos, sandwiches or even a cracker. This relish is also the perfect tangy topping for grilled meats and fish too!
Don’t let summer corn disappear before you’ve had the chance to make this delicious Spicy Corn Relish. We seem to be on a mission to see how many things we can put this relish on. Salads, sandwiches, or even our favorite cracker, it’s all good!
My mom would have loved this relish. She and my grandmother made relishes and chow-chow every summer. Chow-chow is another delicious vegetable relish often made with cabbage. Anything that could be pickled, they did it, even watermelon rind! If you love to “can” and “preserve” summer’s bounty, double or triple this recipe and you’ll be set for the whole year with jars and jars of relish. This recipe makes about 3 cups which is just right for our family.
Spicy Corn Relish will add that little something extra to all your grilled meats and vegetables, especially hot dogs! I think my husband smeared some on a slice of bread and enjoyed a relish sandwich 🙂 He’s such a great taste tester.
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- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup white distilled vinegar
- 3 cups fresh or frozen corn kernels *
- 1 red bell pepper stemmed, seeded and chopped fine
- 1 jalapeño pepper seeded and chopped fine
- 1 small red chili pepper seeded and chopped fine (Fresno)
- 1/2 cup finely chopped onion
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon mustard seeds
- 1/8 teaspoon ground cayenne pepper
- Combine the sugar, cornstarch, salt and pepper together in a large saucepan. Slowly add the vinegar and whisk to combine.
- Add the corn, peppers, onion, celery seed, turmeric, and mustard seeds to the pot. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring frequently, or until the mixture has thickened slightly and vegetables are tender. Stir in the cayenne pepper and spoon or ladle the hot relish into jars leaving 1/2 inch headspace if planning to process in a water canner.
- Cool the relish and refrigerate for up to 3 weeks.
* If using frozen corn, thaw completely and drain before adding to the recipe.
Here’s a link to our favorite saucepan used when making this Spicy Corn Relish. I can’t say enough great things about this sauce pan. I use it almost everyday and the pouring spout is a lifesaver! Easy to clean, durable and just the right size too – love it!
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Looking for a few more corn recipes? Be sure to try this delicious Corn & Zucchini Casserole and our Cheesy Corn Casserole with Jalapeños, it’s a real crowd pleaser! And don’t forget about our Sweet Corn Salsa for all your southwestern recipes like tacos, burrito bowls and fajitas too! I can’t wait to dig into this lovely Nantucket Corn Pudding from A Family Feast. And what about this comforting bowl of Bacon Corn Chowder from The Cookie Rookie – yum!
I think I would love just about anything with corn in it, what a delicious vegetable. Thanks so much for stopping by! Hope you have a beautiful week and be sure to stop by Thursday for a terrific new recipe – also with corn!