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Corn Relish II

Rated as 4.81 out of 5 Stars

"This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!"
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2 h servings 16
Original recipe yields 112 servings (14 cups)


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  1. Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  2. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  3. In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
  4. Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts

Per Serving: 16 calories; 0.1 3.7 0.3 0 64 Full nutrition

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Read all reviews 18
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GREAT, I made this last year and I am making again this year. Everyone loved it. I ended up make numerous times just to give away. Fast, very easy and good directions. Would highly recommend. ...

This is excellent...super easy, I wouldn't change a thing! I would suggest cutting up the veggies one day & cooking the next. It freezes well. I love to mix it w/ sour cream or cream cheese & ea...

I love this recipe. It always is a hit and so easy to make. To make it even easier, I use 4 cans of white shoepeg sweet corn rather than fresh husked corn - just as good and often better. I al...

Oh, this is delicious!! In the summer, we serve it over hamburgers. Beats the stuff from the jar any day, too.

This was great and Iam goinng to make again.

Oops, I forgot to add the tomato, but it still was good, and I'm sure it would be even better with the tomatoes. Tastes like good, old fashioned, freshly-made corn relish and has the right bala...

If you like a little spicey add a little jalapeño pepper cut into small pieces... Yummy

Excellent; refreshing and festive!

Yummy! I used grape tomatoes and did not remove the seeds since they are so tiny. Great relish on a roast beef and cheese sandwich! I use my favorite corn on the cob from our local farm produ...