Easy Corn Relish (with Canning Video)

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This simple Corn Relish is a great addition to all sorts of dishes, and a little different than your usual relish.

Easy Corn Relish - a simple canning recipe with lots of flavor and all sorts of uses.

Many times, the first thing we think of when it comes to relish, is the classic pickle relish. (Dill for me, please.) But this corn relish is a great twist and the perfect topping for many meals, tacos being my favorite!

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To Make this Corn Relish you will need:

  • Hot Water Bath Canner or
  • Steam Canner
  • Canning Tools
  • canning jars with lids (pint)
  • onions
  • bell peppers (red and green)
  • celery seed
  • mustard seed
  • salt
  • granulated sugar
  • apple cider vinegar
  • large stainless steel pot
  • white vinegar
  • damp cloth
Easy Corn Relish from Cosmopolitan Cornbread

Watch me make this recipe in the video below:

To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.

Combine whole kernel corn, apple cider vinegar, diced onion, granulated sugar, diced green and red bell pepper, salt, celery seed and mustard seed in a stainless steel pot.

dicing bell peppers for the relish

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Bring the mixture up to a boil, stirring frequently.

When the mixture comes to a boil, cover, reduce the heat and simmer for 15 minutes, stirring occasionally.

simmering corn relish in a stainless steel pot

Remove the pot from the heat, and begin jarring up the relish.

Ladle the relish into hot, pint sized canning jars. Allow for a 1/2 inch headspace. Remove any bubbles with a bubble wand, and adjust the contents to return to the 1/2 inch head space.

Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.

corn relish in a canning jar

Place the jars in your canner (hot water bath or steam canner) and process for 15 minutes. See the Note Below:

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Altitude

When the jars have processed, transfer them to a lined surface in a draft free location.

Lifting corn relish in canning jars from a steam canner

Cool for 12-24 hours.

Remove the rings, test the seals and label the jars. Store in your pantry for up to a year. If any jars didn’t seal, put them in the fridge to use right away.

labeling canning jar

Allow the relish to “rest” for at least 2 weeks before you dig in.

Enjoy!

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A simple and classic an old-timey recipe for Corn Relish. You will love all the possibilities for this. Get the recipe and watch the canning video from Cosmopolitan Cornbread.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Easy Corn Relish - a simple canning recipe with lots of flavor and all sorts of uses.

Easy Corn Relish

Constance Smith – Cosmopolitan Cornbread
A simple relish that will add a fun punch of flavor and texture to all sorts of dishes. This recipe makes 5 pints.
5 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Processing Time (See Note) 15 mins
Course Food Preservation & Canning, Side Dish
Cuisine American
Servings 80
Calories 28 kcal

Ingredients
  

  • 9 c whole kernel corn, fresh or frozen
  • 3 c apple cider vinegar
  • 2 c onion, diced
  • 1 c granulated sugar
  • 1 c green bell pepper, diced
  • 1/2 c red bell pepper, diced
  • 2 Tb salt
  • 1 1/2 Tb celery seed
  • 1 1/2 Tb mustard seed

Instructions
 

  • To begin, prepare your canning supplies and pint canning jars. The jars should be warming up while you prepare the relish.
  • Combine all of the ingredients in a stainless steel pot.
  • Bring the mixture up to a boil, stirring frequently.
  • When the mixture comes to a boil, cover, reduce the heat and simmer for 15 minutes, stirring occasionally.
  • Remove the pot from the heat, and begin jarring up the relish.
  • Ladle the relish into hot, pint sized canning jars. Allow for a 1/2 inch headspace. Remove bubbles with a bubble wand, and adjust the contents to return to the 1/2 inch head space.
  • Wipe the tops of the jars with a damp cloth that is dipped in white vinegar.
  • Place the jars in your canner (hot water bath or steam canner) and process for 15* minutes. (*See Note Below.)
  • When the jars have processed, transfer them to a lined surface in a draft free location. Cool for 12-24 hours.
  • Remove the rings, test the seals and label the jars. Store in your pantry for up to a year. If any jars didn't seal, put them in the fridge to use right away.
  • Allow the relish to "rest" for at least 2 weeks before you dig in.
  • Enjoy!

Notes

Processing time for canning is based up 1000> elevation. See the note in the article above about how to adjust for your elevation.

Nutrition

Calories: 28kcalCarbohydrates: 5gProtein: 1gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 203mgPotassium: 40mgFiber: 0.2gSugar: 3gVitamin A: 36IUVitamin C: 3mgCalcium: 5mgIron: 0.1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

3 thoughts on “Easy Corn Relish (with Canning Video)”

  1. This looks so good! I have never had corn relish Although I’m a southern gal (from Athens, Alabama). But may have to try it. Just don’t know what to put it on lol. You did a great job with your video explaining everything. Thank you

    Reply
  2. This was a recipe my mom used to make all the time! My hubby has diabetes and cannot have real white sugar and I wonder if a sugar substitute such as Allulose could be used in place of sugar? I’d really like to try it but can’t use real sugar. Thank you Constance & Willow for the terrific video on YouTube! Caught it on the Canuary series!

    Reply
  3. Corn relish was a staple in my house growing up. I loved it with steamed cabbage with ham hocks. Since I no longer eat pork, I will be making my steamed cabbage with pastrami. I usually use the corn relish by taking a little and putting it on a cabbage leaf, wrap the relish inside the leaf, cut it in bite sized pieces and enjoy!

    Reply

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