Sweet Corn Relish

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Sweet Corn RelishRecipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
With our simple refrigerator relish recipe, you can preserve a bumper crop of corn for up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens.
6 cups (serving size: 1/4 cup)


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6 cups fresh corn kernels (about 8 ears)
3 cups chopped green cabbage
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup sugar
1/2 cup chopped shallots (about 2 large)
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper


1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate relish in airtight containers for up to six weeks.

Created date

May 2010

Nutritional Information

Calories 59
Fat 0.6 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 13.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 107 mg
Calcium 12 mg