Corn Relish

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

Corn Relish
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?

canning corn relish for hot dogs
Elise Bauer

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

Total Time 0 mins
Servings 48 to 64 servings
Yield 3 to 4 pints

You can easily double this recipe.

Ingredients

  • 1 large cucumber, peeled, seeded, roughly chopped

  • 2 cups chopped onions

  • 1 red bell pepper, seeded and chopped

  • 4 cups corn kernels (cut from 4 to 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 chili pepper, seeded and minced

  • 1 1/4 cups sugar

  • 2 tablespoons Diamond Crystal kosher salt, or 1 tablespoon 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

Method

  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, serrano chilies, 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.

Corn relish on hot dog
Elise Bauer
Nutrition Facts (per serving)
31 Calories
0g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 48 to 64
Amount per serving
Calories 31
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 60mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 2%
Total Sugars 5g
Protein 1g
Vitamin C 4mg 22%
Calcium 4mg 0%
Iron 0mg 1%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.