Corn Relish

Photography Credit: Elise Bauer

You know one of the reasons why hot dogs are such favorites with kids? Well, at least when I was a kid we got to choose our own toppings.

The act of getting the toppings on just right, without making a complete mess, was challenging. But we had such a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all over the floor.

Of course, eating the hot dog was another matter. Hard to avoid that mess. ;-)

My favorite topping, next to mustard of course, was sweet relish, which I would pile on with gusto.

I do believe the reason they wrap hot dogs in paper at ball games is to catch the relish, so you can still eat it, and not waste a morsel. Right?

Corn Relish

This recipe is for a sweet corn relish which, I’m happy to announce, is delicious served over hot dogs. (That is if you are a relish-on-your-hot-dog kinda person.)

I’m at a loss as to how else to eat it. Maybe on a taco? Or with pork? I’ve been dipping into the jar in the fridge with a spoon for an afternoon snack. Anyway, beautiful big ears of fresh corn have been plentiful at the market lately and I just couldn’t resist.

Corn Relish Recipe

  • Yield: Makes 3-4 pints

You can easily double this recipe.


  • 1 large cucumbers, peeled, seeded, roughly chopped
  • 2 cups of chopped onions
  • 1 red bell peppers, seeded and chopped
  • 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
  • 2 plum or Roma tomatoes, diced the size of a corn kernel
  • 1 red or green serano chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 Tbsp Kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups apple cider vinegar (5% acidity)
  • 1/2 teaspoon turmeric
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground cumin


1 Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

2 Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.

3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.

Serve with hot dogs, in tacos, or with pork.

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Showing 4 of 40 Comments

  • Debbie Dean

    I use it in macaroni salad…just the corn relish, macaroni and hellman’s mayo.

  • Valora Garrett

    awesome with my pintos and cornbread with fried taters…mmmm mmm

  • Mona Everett

    Sounds pretty much like the one we used to can sixty odd years ago. I was looking for it, so thanks for posting it. As to using it, eat it with any meat. But here’s a neat one: Put a scoop of it in the middle of your fresh greens/veggies salad. Yum.

  • Steve

    Came out a little too watery. Was the starch in the corn supposed to take care of that? Next time I might add some cornstarch. Tastes good, though.

  • Helen Kerr

    Hi, thanks for the recipe. I look forward to making it. I am from the UK and really struggle to find Sweetcorn relish in the shops so have decided to give it a go myself. It goes great with a baked potato and cheese and baked beans if you ever want to try it with something different!

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