Tangy Corn Relish

This bright condiment adds a zesty flair to hot dogs, burgers, and sandwiches.

To maintain the freshness of the corn after processing, we used raw corn and let the warm pickling brine do its work in the jar.

Level: Easy


  • 1 1/4 c. cider vinegar
  • 1/4 c. water
  • 1/4 c. sugar
  • 2 1/2 tsp. canning or pickling salt
  • 3/4 tsp. cumin seeds
  • 1/4 tsp. ground coriander
  • 2 poblano chiles, stemmed, seeded, and cut into ¼-inch pieces
  • 2 red jalapeño or Fresno chiles, stemmed, seeded, and chopped fine
  • 1 small onion, chopped fine
  • 4 ears corn, kernels cut from cobs (3 cups)​


  1. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
  2. Bring vinegar, water, sugar, salt, cumin seeds, and coriander to boil in Dutch oven over high heat. Add poblanos, jalapeños, and onion, reduce heat to medium, and simmer until softened, about 5 minutes. Off heat, stir in corn.
  3. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion relish into hot jars, leaving 1/2 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on relish, to remove air bubbles
  4. For short-term storage: Let relish cool to room temperature. Cover, refrigerate, and serve. (Relish can be refrigerated for up to 1 month; flavor will deepen over time.)
  5. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude. Directions here.
  6. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims.

Sealed jars can be stored for up to 1 year.

Recipe republished from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by the editors of America's Test Kitchen.

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