If you’re looking for a flavorful homemade corn relish recipe perfect for canning and preserving, this sweet and tangy corn relish is the perfect addition to your pantry. Made with fresh corn, colorful bell peppers, jalapeños, garlic, apple cider vinegar, and warm spices, this homemade relish is packed with bold flavor and delicious texture.
This easy corn relish recipe is perfect for topping hot dogs, burgers, tacos, grilled meats, sandwiches, and barbecue dishes. The balance of sweet corn, tangy vinegar, and mild heat creates a versatile condiment that works beautifully for summer meals and year-round pantry storage.
Whether you grow your own corn or want to preserve fresh seasonal produce, this homemade canned corn relish is a delicious and practical recipe for home canning.
Why You’ll Love This Homemade Corn Relish
This homemade relish recipe is:
- Sweet and tangy
- Perfect for canning
- Full of fresh flavor
- Great for BBQ meals
- Easy to make ahead
- Perfect for pantry storage
The combination of corn, peppers, garlic, and vinegar creates a bright flavorful relish with just the right balance of sweetness and acidity.
Ingredients
- Corn kernels
- Red bell pepper
- Green bell pepper
- Jalapeños
- Garlic
- Apple cider vinegar
- Water
- Light brown sugar
- Salt
- Dried mustard powder
Equipment
- Water bath canner
- Pint jars with lids and rings
- Large stainless steel pot
- Ladle
How to Make Corn Relish
Start by sterilizing your pint jars and preparing your canner.
In a large stainless steel pot, combine the corn, peppers, jalapeños, garlic, vinegar, water, brown sugar, salt, and mustard powder.
Bring the mixture to a boil while stirring occasionally. Once boiling, reduce the heat and allow the relish to simmer until the vegetables are tender and the flavors are well combined.
Carefully ladle the hot relish into sterilized jars, leaving proper headspace.
Remove any air bubbles, wipe the jar rims clean, and secure the lids and rings until fingertip tight.
Place the jars into the prepared canner, making sure they are fully covered with water.
Process the jars at a full boil according to safe canning guidelines.
Allow the jars to cool completely before labeling and storing.
Tips for the Best Corn Relish
For perfect homemade corn relish:
- Use fresh sweet corn when possible
- Keep vegetable ratios accurate for safe acidity
- Sterilize jars properly
- Remove air bubbles before sealing
- Allow jars to cool undisturbed
Maintaining the correct ratio of peppers is important for safe canning and proper acidity levels.
Ways to Use Corn Relish
This homemade corn relish is delicious:
- On burgers and hot dogs
- With grilled chicken or pork
- On tacos and nachos
- Mixed into salads
- Served with barbecue meals
- On sandwiches and wraps
It also makes a flavorful addition to charcuterie boards and picnic meals.
Important Canning Notes
For safe canning, the total amount of jalapeños and green peppers should remain balanced according to the recipe instructions to maintain proper acidity.
Always follow approved water bath canning safety procedures.
Storage Tips
Store sealed jars in a cool dark place. Once opened, refrigerate and use within several days.
Frequently Asked Questions
Can I use frozen corn?
Yes! Frozen corn can work well if fresh corn is unavailable.
Why is acidity important in canning?
Proper acidity helps preserve food safely during water bath canning.
Can I make the relish less spicy?
Yes! Reduce the jalapeños while keeping the total pepper measurement balanced.
How long does canned corn relish last?
Properly sealed jars can last for many months when stored correctly.
More homemade canning recipes to enjoy.
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Ingredients
Equipment
Method
- Sterilize at least 8 pint jars
- In a large stainless steel pot, stir together all of the ingredients and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes.
- Ladle the hot corn relish into sterile jars, leaving 1/2-inch of headspace in the jar. Remove air bubbles. Wipe and clean the rim of the jars. Place lids and rings to fingertip tightness.
- Place jars in a canner, ensure they are covered by at least an inch of hot water, bring to a boil, and process for 15 minutes at a full boil, covered.
- Let them cool, undisturbed, for 24 hours. When they are completely cool, carefully remove the rings, wipe the jars clean, label, and store.
