Sweet Corn Relish

Recipes by Chef Steph

Chef Steph

Sweet Corn Relish

This super-easy, sweet-and-spicy relish complements a wide variety of dishes!


Sweet Corn Relish
  • 1 teaspoon - kosher salt
  • 2/3 cup - white-wine vinegar, plus more if needed
  • 1/4 cup - light-brown sugar
  • 2 teaspoons - mustard seeds
  • 2 teaspoons - coriander seeds
  • 1 teaspoon - turmeric
  • 1/2 cup - diced sweet onion, such as Vidalia
  • 1/4 teaspoon - crushed red pepper flakes
  • 1 - red bell pepper, ribs and seeds removed, diced (2/3 cup)
  • 1 - jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced
  • 3 - ears corn, husks and silks removed
Prep time
5 minutes
Cook Time
10  minutes
6 to 10


  1. Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. 
  2. Strip kernels from cobs with a sharp knife.
  3. Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard, and coriander seeds, turmeric and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
  4. Stir in onion, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes.
  5. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars.
  6. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.)
  7. Let cool completely, then cover and refrigerate until ready to use, up to 1 month

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