I’m pretty sure corn has superpowers.
You can even relish your corn. And boy is it delicious.
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Corn relish is the ultimate sweet and tangy condiment. I can’t say enough about it. The flavors are out of this world! You’ve got the zing from the vinegar, sweetness from the corn and bell pepper, and depth from the celery and mustard seeds.
If you’re wondering what to do with it, you’re in luck. The answer is just about anything. You can spoon it over grilled meats, fish, burgers, or nachos. Use it as a garnish on soup! Add it to your cheese board!
It’s also delicious on its own.
In my humble opinion, there’s no better way to wrap up fresh summer corn season than with a jar of tangy corn relish. Enjoy.
Tangy Corn Relish
Serves 8 to 12 (makes about 5 cups)
Total time: 50 minutes, plus 2 hours cooling
You can substitute 4½ cups of frozen corn kernels for the ears of corn. The relish can be stored, covered, in the refrigerator for up to one week. Enjoy it on its own or as a topping for grilled meat or fish.
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 ¾ cups distilled white vinegar
- ¼ cup water
- 6 ears corn, kernels cut from cobs
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 teaspoon yellow mustard seeds
- ½ teaspoon celery seeds
1. Whisk sugar, flour, salt, and pepper together in Dutch oven until combined. Slowly whisk vinegar and water into sugar mixture until incorporated.
2. Add corn, onion, bell pepper, mustard seeds, and celery seeds to pot. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened slightly, about 40 minutes. Transfer to bowl and refrigerate until cool, at least 2 hours.