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.
I love this recipe- I just located it a month ago and I have already made it twice this season- with fresh picked corn - yum! It is so good, light and refreshing, Eat hot or cold. I added cilantro and served with a mexican chicken burger as well as a relish on Barbacoa style beef soft tacos. I halve the recipe and that is enough for me.
I've never made Corn Relish before. This recipe was easy and it is delicious. Although I needed to use 1 dozen ears of corn to obtain 6 cups of corn. Final product was 10 cups of Relish. I also proceeded further and used hot water bath canning to preserve it longer then 6 weeks in the refrigerator. This extra step only took about 15-20 minutes and will be great as gifts!
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