I need to get this out of the way—corn relish is not just a condiment. For me, it’s a summer memory, bottled and lined up on the shelf, waiting to rescue a rainy Bristol picnic or—let’s be honest—yet another Tuesday lunch at my desk. The thing that gets me every time? This wild tug-of-war between the sugar and apple cider vinegar, followed by a gentle, spicy tickle from the mustard and cumin. It’s a jar of yellow jewels that tastes like those sticky-fingered childhood afternoons behind my grandmother’s cottage, picking corn and listening to her tell me not to waste a single kernel, because, as she’d say, “the earth worked for them too.”
This relish is pure kitchen alchemy: school-uniform-cuffs stained with turmeric, my tiny flat filled with that sharp, vinegary perfume that means “summer is officially here, even if you’re wearing two jumpers.” I don’t do bland, and neither does this recipe. Whether you’re heaping it onto a smoky black bean burger, stirring it through a wild rice salad, or eating it straight from the jar like a rebellious teenager—I promise it’s going to taste like sunshine found where you least expect it.
Actually, what I love most about making this is how it honors every humble ingredient—cucumbers, tomatoes, fresh corn. Nothing gets lost, everything sings. There’s no food waste if you gather up every last sweet drop for your next meal—maybe spooned on top of smashed avocado toast, if you’re feeling breakfast-y, or stashed in your most rescue-worthy jar, ready for the next adventure. Let’s make something worth sharing, and even better, worth passing on.
To make the Corn Relish, you will need the following ingredients:
In a food processor, working in batches if necessary, pulse 1 peeled, seeded, and roughly chopped cucumber, 2 cups chopped onions, and 1 seeded and roughly chopped bell pepper. Make just 3 or 4 pulses, so the vegetables are chopped but still chunky and not puréed.
Transfer the vegetable mixture to a medium (4- to 6-quart) thick-bottomed pot. Add in 4 cups corn kernels, 2 diced tomatoes, 1 seeded and minced serrano pepper, 1 ¼ cups sugar, 2 tablespoons kosher salt (or 1 tablespoon sea salt), ½ teaspoon black pepper, 1 ½ cups apple cider vinegar, ½ teaspoon turmeric, ½ teaspoon mustard seed, and ½ teaspoon ground cumin.
Bring to a boil. Once at a boil, reduce the heat to a simmer. Cook, covered, for 25 minutes.
Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks in the refrigerator. For long-term storage at room temperature, use the water bath canning method, then process the relish-filled jars in a hot water bath for 15 minutes after canning.
Serve with tacos, hot dogs, or pork dishes.
You don’t need a culinary degree. Grab a sharp knife (bonus for a story behind it, like the one that survived my falafel stand at Glastonbury), a well-loved cutting board, and either a food processor or heaps of patience. The goal: keep those veggies chunky, not squashed. Find a proper pot—think sturdy, with a thick bottom and plenty of room for bubbling. You’ll also want sterilized jars—gleaming and ready—for keeping your relish bright. If you want it to last more than a month, a big pot for a proper canning water bath does the trick. It’s honestly easier than it sounds, sort of like giving your relish a warm spa day so you can stash summer in a pantry.
You can pile this onto so many things, it’s almost unfair. For barbecue: black bean burgers, sweet potato wedges, hot-off-the-pan portobello mushrooms (yes, really). Toss into a grain bowl, swirl through lentils, or serve it with tofu—pan-seared until golden, then topped with relish for that extra zing. Go wild: oat porridge with a dollop of spicy corn relish is, frankly, a revelation on cold mornings. And for lazy snacks, nothing beats crunchy crackers with a spoonful of this golden relish and a tangle of greens.
When it comes to preserving summer's sweetness, nothing quite beats a jar of homemade Corn Relish. Inspired by the sun-soaked days, this vibrant relish captures the essence of fresh corn, balanced with a zesty kick that brings every bite to life. It's the perfect accompaniment for your summer barbecues or a simple weeknight dinner, reminding us that the best flavors often come from cherished traditions.
Great recipe! Corn relish pairs well with grilled meats. I usually use it in tacos and wraps as well.
