Corn Relish


Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes.

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.

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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 in two canning jars

Homemade Sweet 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 corn-relish-on-your-hot-dog kinda person.)

I’m at a loss as to how else to eat corn relish. 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 canning corn relish this summer.

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 serrano chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 tablespoons Diamond Crystal Kosher Salt OR 1 tablespoon of Morton's Kosher Salt or sea 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 Pulse cucumbers, onions, bell peppers: 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 Combine with remaining ingredients, simmer 25 minutes: 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 Scoop into jars: 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.

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

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Corn relish on hot dog

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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58 Comments / Reviews

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Did you make it? Rate it!

  1. Carol

    Hi, this is very tasty. I found the directions confusing, however. You chop the onions, peppers and cucumbers in step 1. Then in step 2 you are directed to combine with the rest of the ingredients and simmer 25 minutes twice? In any case my relish was too soupy and yielded more than expected. Is it supposed to cook down significantly? Next time I would simmer more vigorously in an uncovered pot, stirring frequently until thickened enough to mound in the spoon, or some such end point.


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  2. Carol

    One eats corn relish on cottage cheese. That’s the best! I’m looking forward to trying this recipe. I was looking for one without cabbage. Thanks!

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  3. Diana

    This recipe is waaaay too salty. The relish itself turned out good… crunchy….I would reduce the cumin as well. It was a huge disappointment to throw it away.


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  4. Deb Russell

    Is the corn cooked or raw for this recipe?

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  5. Michelle

    I love it! I used a jalapeno as another commenter suggested. I’m giving some as gifts! Thank you so much for the recipe!


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