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Spicy Corn Relish

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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! www.savingdessert.com

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!

 

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! www.savingdessert.com

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 - 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! www.savingdessert.com

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.

 

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! www.savingdessert.com

 

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A jar filled with homemade spicy corn relish with red and green peppers

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5 from 1 vote

Spicy Corn Relish

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 3 Cups
Course: Appetizer
Author: Tricia
PRINT RECIPE
Serve on hot dogs, hamburgers, nachos, sandwiches or even a cracker. This relish is a tangy topping perfect for grilled meats and fish too.

Ingredients

  • â…“ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup white distilled vinegar
  • 3 cups corn kernels * fresh or frozen
  • 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)
  • ½ cup finely chopped onion
  • ½ teaspoon celery seed
  • ¼ teaspoon ground turmeric
  • ½ teaspoon mustard seeds
  • â…› teaspoon ground cayenne pepper

Instructions

  • 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 ½ inch headspace if planning to process in a water canner.
  • Cool the relish and refrigerate for up to 3 weeks.

Recipe Notes

* If using frozen corn, thaw completely and drain before adding to the recipe.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 265kcal | Carbohydrates: 58g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1506mg | Potassium: 420mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1546IU | Vitamin C: 83mg | Calcium: 32mg | Iron: 1mg

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!

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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!

Tricia

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34 Comments

  6. John/Kitchen Riffs says

    I’ve never made a relish sandwich but I can totally see the appeal! I’ll have to try that. 🙂 Love corn relish. I make a quickie version (a minute or two of cooking), but I need to try yours — really like the idea of using turmeric in it. Good stuff — thanks.

    reply to this comment >

  7. Liz says

    We have been eating our weight in sweet corn lately and it’s time to pick up some more! Your spicy corn relish looks right up my alley! I’d love it on fish, chicken and even a block of cream cheese for a quick, yummy appetizer!

    reply to this comment >

  8. Wendy says

    There is a lot of yummy stuff to eat on crackers in your kitchen lately! This relish would be delicious on, or along side, so many things. Fresh Iowa corn is available in the Midwest for another month (usually). This is a great way to use it! ( p.s. I had to ask my SC relatives what chow chow was when I saw it on a menu recently! Now I am more Southern condiment educated 🙂 )

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  9. Kelsey says

    Tricia, this relish is delicious! I saw it and I knew I had to try it…I used frozen small white corn and frozen yellow corn. My question is …if I used fresh corn off the cob, would I have cooked it on the cob first or would I have cut it off the cob and used it raw? The sweet tart was spot on, but my family thought the corn kernels too large…
    Thanks for all the work you put into your site…it’s my go to recipe spot!

    reply to this comment >

    • Tricia Buice says

      Hi Kelsey – thank you so much for the feedback! Yeah – glad you and your family liked it. You do not have to cook the corn kernels first if using fresh. They will cook enough with the other ingredients. Corn can be eaten raw but it is not recommended due to insects and worms that can hide inside. I like this relish because the kernels are still a little crisp and not at all mushy. Frozen corn may vary greatly in size from brand to brand so maybe shop around? If cutting the kernels off the cob, they may be smaller which could be the solution for your family. Relish, salsa, and other condiments like pico de gallo, all have a few larger chunks throughout. My family didn’t seem to mind the chunkiness in this relish. Perhaps you can rough chop it next time, more like a chow chow. Thanks again for trying this recipe – I love the sweet bite. And thank you for reading our blog! I’m thrilled to have you as part of our SRFD family 🙂

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  11. Pam says

    Your corn relish looks very delicious, Tricia! I have been addicted big time to Stonewall Kitchen’s Spicy Corn Relish this summer. Not sure how many jars I’ve gone through but it’s good and has a kick to it. I’ve never made it but now you have inspired me to do so! I love love the stuff and pickled watermelon rind also. My mom would’ve loved this too! Thanks for sharing! Take care and have a fun week!

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