Spicy Corn Relish
Serve on hot dogs, hamburgers, nachos, sandwiches or even a cracker. This relish is a tangy topping perfect for grilled meats and fish too.
Servings: 3 Cups
Calories: 265kcal
Ingredients
- ⅓ 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
- ⅛ 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.
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