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.

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 serano chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 tablespoons 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 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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49 Comments / Reviews

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Did you make it? Rate it!

  1. Nikki jackson

    It tastes best with soup beans and corn bread! Southern tradition!

  2. Terri

    This is a great recipe. I followed the recipe as directed except used a jalepeno pepper instead of a Serrano, and, as others suggested, I thickened the relish with a bit of cornstarch in water and added it to the last 5 minutes of simmering. Consistency is perfect. I served as a side with a picnic meal of hamburgers last night, and today I enjoyed a scoop on the cheese and fruit plate I made for lunch. I can imagine using this relish as a condiment for lots of meals – grilled meats and fish, sandwiches, composed salads, and, yes, maybe even hot dogs. :) Thanks for the great recipe.


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  3. Samantha Leddy

    I had an abundance of fresh sweet corn in the garden and this was the perfect recipe to use it up. Absolutely delicious! I will definitely make this again.


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  4. Bev

    Great tangy and sweet taste. Needs to be thickened to a relish consistency. I made a flour paste with one and a half tablespoons flour and just enough cold water to make a paste. I added it and boiled gently for about 5 minutes. Delicious.ĺ


  5. Debbie Dean

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

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