Corn Relish

  • Serves

    makes About 2 Quarts


This bright-tasting relish is one of our favorite uses for summer corn.


  • 4 cups fresh corn kernels
  • 2 cloves garlic, minced
  • 1 small red onion, minced
  • 1 jalapeño, stemmed, seeded, and minced
  • ½ green bell pepper, cored, seeded, and minced
  • ½ red bell pepper, cored, seeded, and minced
  • 2 cups apple cider vinegar
  • 3 tbsp. dark brown sugar
  • 1 tbsp. kosher salt
  • ½ tsp. dried mustard powder
  • ½ tsp. ground turmeric
  • Juice of 1 lime


Step 1

Combine corn, garlic, onions, jalapeños, and peppers in a bowl. Divide corn mixture evenly between 2 one-quart glass jars with tight-fitting lids.

Step 2

Combine vinegar, sugar, salt, mustard, turmeric, and 1 cup water in a 4-qt. saucepan. Bring to a boil over high heat; stir until sugar and salt dissolve. Remove pan from heat; stir in lime juice.

Step 3

Pour vinegar mixture over corn; seal jars. Let cool. Refrigerate for up to 2 weeks.

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