Corn Relish is a traditional American preserve, widely enjoyed in the Southern and Midwestern United States. It traces its roots to farm kitchens where home canning was essential to preserving the summer harvest. Corn relish, often vibrant with peppers, cabbage, and onions, was not only a method of food preservation but a staple condiment served with meats, beans, and breads. This recipe showcases the ingenuity of turning fresh garden produce into a sweet-tangy side dish, perfect for barbecues or everyday meals. The touch of turmeric and mustard seeds gives it a mild spiced flavor profile typical of American home-pickling traditions.
Ingredients
- 12 ears corn (or 8 cups corn kernels)
- 4 cups cabbage (shredded)
- 4 cups onions (or 4 cups, chopped)
- 3 red and green peppers (chopped)
- 2 quarts vinegar
- 2 tbsps salt
- 2 cups sugar
- 1 tbsp flour
- 1 tbsp mustard (or 2 tablespoons prepared mustard)
- 1 tbsp mustard seed
- 1 tbsp celery seed
- 1 tbsp turmeric
Instructions
Step 1: Prepare the Vegetables
- Husk the corn and cut the kernels off the cob (or use frozen corn if fresh is unavailable).
- Finely shred the cabbage.
- Chop onions and red/green peppers.
Step 2: Combine Main Ingredients
- In a large pot, combine corn, cabbage, onions, and peppers.
- Pour in vinegar, then add salt and sugar.
Step 3: Simmer and Stir
- Bring the mixture to a gentle boil over medium heat.
- Stir occasionally and let it cook for about 30 minutes.
Step 4: Add Thickeners and Spices
- In a small bowl, mix the flour, mustard, mustard seed, celery seed, and turmeric with a few tablespoons of water to make a smooth paste.
- Add this paste to the simmering relish and stir well to combine.
- Continue to cook for another 20–30 minutes until the mixture thickens slightly and vegetables are tender.
Step 5: Store or Can
- Pour into sterilized jars while hot.
- Seal and process in a boiling water bath for 10 minutes for long-term storage, or refrigerate for short-term use.
Tips
- Add diced green tomatoes for a twist.
- For extra heat, include chopped jalapeños.
- Store in a cool, dark place if canned; lasts 6-12 months.
- Optional: add garlic or dill for a flavor boost
Nutrition
Calories: 153kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 149mgPotassium: 143mgFiber: 1gSugar: 27gVitamin A: 24IUVitamin C: 10mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!