Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield
6 cups (serving size: 1/4 cup)

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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Gabbyct's Review

JoAnneRob
September 18, 2011
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.

JoAnneRob's Review

Gabbyct
September 04, 2010
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!