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–+ servings
Canned corn relish in a sandwich.

Canned Corn Relish Recipe

Harriet
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.
2.50 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Sides
Cuisine Western
Servings 17 x 1 tablespoon (20 gram / 0.85 ounces) serves
Calories 43 kcal

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

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

Serving: 1 x 1 tablespoon servingCalories: 43kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 113mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 287IUVitamin C: 12mgCalcium: 4mgIron: 1mg
Keyword refrigerator corn relish
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