How to make Southern corn relish

Robin Donovan

Recipe Developer

It seems like every Southern cook has her own beloved recipe for corn relish. What unites all of these different versions is that they feature brightly colored vegetables – yellow corn, red and/or green bell pepper – in a tart-sweet brine that’s usually made of equal parts sugar and vinegar with spices added. It’s common to make a large batch at the height of the summer corn harvest and preserve it so those summer flavors can be enjoyed all year long. This recipe is for a quick refrigerator pickle that can be devoured the same day it is made.

I like to serve corn relish just as you’d serve pickle relish or fresh salsa. It works as a topping for hot dogs or hamburgers, added to potato salad, with chips for scooping, in a taco or burrito, or as a bright counterpoint to deep-fried foods such as popcorn shrimp, fried chicken or savory fritters of any kind. Add a can of drained and rinsed black beans to turn it into a hearty summer salad.

Southern corn relish

10 minutes, plus 4 hours to chill

2 minutes

4 hours and 15 minutes

2 cups fresh or frozen (thawed) corn

1 red bell pepper, seeded and diced

1 tablespoon finely chopped onion

1/2 cup sugar

1/2 cup cider vinegar

1/2 teaspoon celery seed

1/2 teaspoon ground turmeric

1/4 teaspoon salt

1/4 teaspoon whole mustard seeds

1/8 teaspoon cayenne pepper

In a medium heat-proof mixing bowl, stir together the corn, bell pepper and onion.

In a small saucepan over medium-high heat, combine the sugar, vinegar, celery seed, turmeric, salt, mustard seeds and cayenne and bring to a boil.

Let the mixture boil for about 2 minutes, stirring occasionally, until he sugar is dissolved.

Pour the hot mixture over the corn mixture and stir to mix well.

Cover the bowl and refrigerate the relish for at least 4 hours before serving.

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