Corn relish

Corn relish

You know one of the factors why scorching dogs are this kind of favorites with children? Effectively, at least when I was a kid we acquired to select our very own toppings.

The act of receiving the toppings on just appropriate, without having making a full mess, was difficult. But we had this kind of a feeling of accomplishment, keeping the mustard or ketchup inside of the bun instead of all in excess of the floor.

Of course, eating the sizzling puppy was another matter. Tough to stay away from that mess. -)

My preferred topping, next to mustard of course, was sweet relish, which I would pile on with gusto.

I do believe the reason they wrap sizzling canines in paper at ball games is to catch the relish, so you can still consume it, and not waste a morsel. Appropriate?

Homemade Sweet Corn Relish

This recipe is for a sweet corn relish which, I’m pleased to announce, is tasty served more than sizzling canines. (That is if you are a corn-relish-on-your-sizzling-dog kinda man or woman.)

I’m at a loss as to how else to eat corn relish. Possibly on a taco? Or with pork?

I’ve been dipping into the jar in the fridge with a spoon for an afternoon snack.

Anyway, gorgeous big ears of fresh corn have been plentiful at the market place lately and I just couldn’t resist canning corn relish this summer time.

Corn Relish Recipe

  • Yield: Can make three-4 pints

You can effortlessly double this recipe.


  • one large cucumbers, peeled, seeded, approximately chopped
  • 2 cups of chopped onions
  • 1 red bell peppers, seeded and chopped
  • 4 cups corn kernels (cut from 4-6 ears, based on how huge the ears are)
  • two plum or Roma tomatoes, diced the size of a corn kernel
  • 1 red or green serano chile peppers, seeded and minced
  • 1 one/4 cups sugar
  • two tablespoons Kosher salt
  • 1/two teaspoon black pepper
  • one 1/two cups apple cider vinegar (five% acidity)
  • 1/2 teaspoon turmeric
  • two teaspoons mustard seeds
  • one/2 teaspoon ground cumin

1 Pulse cucumbers, onions, bell peppers: Functioning in batches if essential, pulse the cucumbers, onions, and bell peppers in a food processor just three or four pulses, so they are even now distinguishable from each other, not pured.

2 Combine with remaining ingredients, simmer 25 minutes: Area mixture in a medium-sized (4 to six-quart), thick-bottomed pot. Include the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Deliver to a boil. Minimize heat to a simmer. Cover and cook for 25 minutes.

three Scoop into jars: Spoon the corn relish into clean jars and seal. Will final for four-6 weeks refrigerated.

If you would like to shop your pickles outdoors of the refrigerator, sterilize canning jars just before canning, and procedure the relish-filled jars in a sizzling water bath for 15 minutes right after canning. Review a lot more in depth canning directions in our recipe for bread and butter pickles.

four Serve: Serve with hot canines, in tacos, or with pork.

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