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    Home » Savory Snacks

    Published: Mar 13, 2022 · Modified: Oct 29, 2022 by Harriet · 3 Comments

    Canned Corn Relish Recipe

    Jump to recipe card

    Enjoy the taste of summer all year round with this easy homemade canned corn relish recipe!

    Corn relish in a glass jar with a spoon.
    Jump to:
    • Cost To Make
    • Why You'll Love This Recipe:
    • Ingredients In This Recipe
    • Step By Step Instructions
    • Variations
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Storage
    • Frequently Asked Questions
    • More Easy Recipes
    • Recipe
    • Comments

    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

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Images showing the ingredients needed for the canned corn relish recipe.

    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

    Sauted onions, and capsicum in a pot.
    1. Cook onions and capsicum until soft.

    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.

    Vinegar and sugar in a saucepan.
    2. Add vinegar, sugar, turmeric, and salt to the onion and capsicum mixture.

    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.

    Cooked down relish sauce.
    3. Picture showing what the relish sauce should look like after 10 minutes of cooking.

    Step 3 - The onion and capsicum will be soft and the liquid will have thickened.

    Sweet corn being added a pot.
    4. Place corn into the relish mixture.

    Step 4 - Add the corn and boil for 5 minutes more.

    Corn-starch added to the relish mixture in the saucepan.
    5. Add the corn-starch slurry to thicken the relish.

    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. 

    Picture of fully cooked and thick homemade corn relish.
    6. When done the relish sauce should be nice and thick like pictured above.

    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.

    Top view of canned corn relish in a glass mixing bowl.

    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.

    Frequently Asked Questions

    How much does this recipe make?

    This canned corn relish recipe makes about 350 grams (12.45 ounces / 1 ¾ cups).

    What is the difference between relish and chutney?

    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.

    More Easy Recipes

    • Pickled pink onions
    • Quick carrot pickle
    • Marinated feta in oil
    • Marinated mozzarella balls
    • Mulberry jam
    A close up of a sandwich with corn relish.
    This canned corn relish recipe is delicious as a sandwich filling.

    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.

    Recipe

    Canned corn relish in a sandwich.

    Canned Corn Relish Recipe

    This canned corn relish recipe is quick and easy to make, perfect for beginners. This refrigerator corn relish is healthy and preservative-free, and budget-friendly too.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 10 minutes mins
    Cook Time : 25 minutes mins
    Total Time : 35 minutes mins
    Cuisine: : Western
    Course : Sides
    Servings : 17 x 1 tablespoon (20 gram / 0.85 ounces) serves
    Calories : 43 : kcal
    Estimated Cost (AUD) : $3.84 or $0.22 a serve (1 tablespoon)
    Author : Harriet

    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
    Tap button to prevent your screen from going dark while cooking.

    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

    Note 1 - You can also use 264 grams (9.3 ounces / 1 ¾ cups) of frozen or fresh corn kernels.
     
    How much does this recipe make?
    This recipe makes about 350 grams (12.45 ounces / 1 ¾ cups) of relish.
     
    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 in the hot relish, seal while still hot and allow to cool to room temperature, then store in the fridge.
     
    Variations
    You can also add in any or all of these:
    1. ½ stalk (rib) of finely chopped celery,
    2. ½ shredded cabbage, 1 garlic clove, minced or grated,
    3. ½ - 1 teaspoon celery seeds,
    4. ½ - 1 teaspoon mustard seeds
    5. 1-2 finely sliced red or green chili to add a bit of heat to the relish.
    Add this in at the same time you add the other veggies.
    Nutrition Facts
    Canned Corn Relish Recipe
    Serving Size
     
    1 x 1 tablespoon serving
    Amount per Serving
    Calories
    43
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    113
    mg
    5
    %
    Potassium
     
    70
    mg
    2
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    287
    IU
    6
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    4
    mg
    0
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

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    1. S says

      February 24, 2023 at 7:17 am

      1 star
      No measurements

      Reply
      • Harriet says

        May 03, 2023 at 11:50 am

        The measurements for the ingredients can be found on the printable recipe card at the end of the blog post.

    2. A.J. says

      April 12, 2022 at 2:48 pm

      4 stars
      Made this today and love it! Thanks for the recipe.

      Reply

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    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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