Enjoy the taste of summer all year round with this easy homemade canned corn relish recipe!
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Make this easy canned corn relish recipe it's quick to make and delicious to eat.
Cost To Make
Estimated cost = $3.84 or $0.22 a serve (1 tablespoon)
Why You'll Love This Recipe:
- This isn't a recipe for a big batch of home canning that requires a water bath and preserving jars.
- Instead, it makes a small batch of about 1 ¾ cups (350 grams / 12.45 ounces) because sometimes that is all you need, especially if you are short on storage space or if there are just a few of you.
- Using canned corn is convenient because you don't have to go to the trouble of removing husks and silk from the corn then cutting off the kernels. It's just a matter of opening a can of sweet corn and draining it, and you are ready to cook.
- It is budget-friendly and healthier than any relish you could buy because you know what has gone into it.
- With 10 minutes of prep time and 25 minutes of cooking, this is quick to make.
Ingredients In This Recipe
You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.
Oil - use a light flavored oil like vegetable or extra virgin olive oil.
Bell peppers (capsicum) - we used a red bell pepper for this recipe, just because it looks good, but you can use yellow, orange, or green bell peppers.
Onion - use a brown onion rather than a red onion which is sweet.
Apple cider vinegar - if you can't get apple cider vinegar, white vinegar is a good alternative.
Sugar - A small amount of white sugar is to the relish to smooth out the flavor of the vinegar.
Turmeric powder - Tumeric adds yellow color and an earthy flavor to the relish.
Salt - is used to balance out and enhance all the flavors.
Canned corn kernels - We used one 400 gram (14ounce) can of canned sweet corn kernels. But you can also use 264 grams (9.3 ounces / 1 ¾ cups) of frozen or fresh corn kernels.
Cornflour - this is used to thicken the relish.
Step By Step Instructions
Step 1 - In a medium-sized saucepan heat the oil on medium heat. Fry the onion and capsicum for about 5 minutes or until tender.
Step 2 - Add the vinegar, sugar, turmeric, and salt, stirring to dissolve the sugar. Bring to a boil, reduce the heat to medium and boil for 10 minutes, and occasionally stir.
Step 3 - The onion and capsicum will be soft and the liquid will have thickened.
Step 4 - Add the corn and boil for 5 minutes more.
Step 5 -Turn the heat to low. Make a slurry with the cornflour by placing it into a cup and mixing to a paste with 2 tablespoons of water. Then gradually stir the cornflour mixture into the simmering relish.
Step 6 -Turn up the heat to medium and continuously stir for 2-3 minutes until the mixture thickens. Remove from the heat and spoon the mixture into hot sterilized jars and seal.
Variations
You can also add in any or all of these:
- ½ stalk (rib) of finely chopped celery,
- ½ cup shredded cabbage,
- 1 garlic clove, minced or grated,
- ½ - 1 teaspoon celery seeds,
- ½ - 1 teaspoon mustard seeds
- 1-2 finely sliced red or green chili to add a bit of heat to the relish.
Add these in at the same time you add the other veggies.
Recipe Tips
For appearance, dice the bell pepper and onion into small pieces about the same size as the corn kernels.
How to sterilize jars and use them - Thoroughly wash the jars and lids in hot soapy water and rinse well, but don't dry, then place them wet and upside down into a preheated 160-180ºC (320-355ºF) oven for about 15 minutes.
When ready to use, handle the hot jars with care (use oven mitts or a dry clean folded thick tea towel) when removing from the oven so, you don't burn yourself.
Place the hot jars onto a clean and dry tea towel, then carefully spoon the hot relish into the jars, seal while still hot and allow to cool to room temperature, then store in the fridge.
Wait a day or two before eating the relish. This relish is delicious on the day it is made. However, for a better flavor leave it for a day or two in the fridge because this will allow the flavors to develop, and the vinegar will mellow out.
Serving Size
A serving size is 1 tablespoon (20 grams / 0.85 ounces).
Calories Per Serve
There is about 43 calories per 1 tablespoon serving.
Serving Suggestions
This sweet corn relish is great on hamburgers and hot dogs, as well as a sandwich filling. It also goes well with roasted chicken, grilled meats, and cheese omelets.
We even use this canned corn relish recipe to make a delicious and creamy corn relish dip.
This corn relish would also make excellent gifts!
Storage
It's best to store this in an airtight container in the fridge. When cooked and stored correctly, the relish will keep well for one to two months in the fridge.
Freezing
This canned corn relish can be frozen in glass jars, re-sealable bags, or an airtight container. When freezing in glass jars make sure there is about 1 cm / ½ inch headspace to allow for expansion.
FAQ
This canned corn relish recipe makes about 350 grams (12.45 ounces / 1 ¾ cups).
Relishes and chutneys are both made with chopped vegetables, vinegar, and spices. Chutneys are softer and contain fruit. Relishes are made with vegetables and don't have fruit.
I do hope you try this canned corn relish recipe. If you do, please come back and leave a comment below because I would love to know how you went.
Canned Corn Relish Recipe
Equipment
- 1 x glass jar with a metal lid (it should be at least 1 ½ - 2 cup capacity)
- Small saucepan
- Cutting board
- Kitchen knife
- Kitchen scales
- Measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil
- 150 grams (5.5 oz / 1 medium) red capsicum, seeded and chopped
- 100 grams (3.7 ounces / 1 medium) brown onion, chopped
- 170 ml (6 oz / ¾ cup) apple cider vinegar
- 75 grams (2.7 ounces / ¼ cup + 2 tablespoons) white sugar
- 1 teaspoon turmeric powder
- ½ teaspoon salt
- 1 x 400 grams (14 ounces) canned corn kernels, drained <-see note 1
- 1 heaped teaspoon heaped teaspoon cornflour + 2 tablespoons water
Instructions
- In a medium-sized saucepan heat the oil on medium heat. Fry the onion and capsicum for about 5 minutes or until tender.
- Add the vinegar, sugar, turmeric, and salt, stirring to dissolve the sugar. Bring to a boil, reduce the heat to medium and boil for 10 minutes, and occasionally stir.
- Add the corn and boil for 5 minutes more.
- Turn the heat to low.
- Place the cornflour into a cup and mix to a paste with 2 tablespoons of water.
- Gradually stir the cornflour mixture into the simmering relish. Turn up the heat to medium and continuously stir for 2-3 minutes until the mixture thicken.
- Remove from the heat and spoon the mixture while still hot into hot sterilized jars and seal.
Notes
- ½ stalk (rib) of finely chopped celery,
- ½ shredded cabbage, 1 garlic clove, minced or grated,
- ½ - 1 teaspoon celery seeds,
- ½ - 1 teaspoon mustard seeds
- 1-2 finely sliced red or green chili to add a bit of heat to the relish.
S says
No measurements
Harriet says
The measurements for the ingredients can be found on the printable recipe card at the end of the blog post.
A.J. says
Made this today and love it! Thanks for the recipe.