“Easy 3-Ingredient Corn Relish Recipe for Instant Flavor”

Oh, corn relish! It’s the little jar of sunshine I always keep in my fridge—ready to transform a plain hot dog into something special or jazz up a boring sandwich in seconds. My grandma first introduced me to this tangy-sweet magic when I was a kid, and I’ve been hooked ever since. The best part? It’s seriously easy to make. Just fresh corn, crisp peppers, and a simple vinegar-sugar mix that comes together in one pot. Whether you spoon it over grilled chicken or eat it straight from the jar (no judgment here), this corn relish is the flavor booster your summer meals have been missing.

Ingredients for Corn Relish

Gathering the right ingredients is the first step to making that perfect tangy-sweet corn relish. Here’s what you’ll need:

• 3 cups fresh or frozen corn kernels – I prefer fresh when it’s in season, but frozen works beautifully in a pinch (just thaw it first!)
• 1/2 cup each diced red and green bell peppers – That colorful crunch makes all the difference
• 1/2 cup diced onion – Yellow or white, whatever you’ve got on hand
• 1/4 cup white vinegar – The tangy backbone of our relish
• 1/4 cup granulated sugar – Balances out the vinegar’s bite
• 1/2 teaspoon salt – Just enough to make the flavors pop
• 1/4 teaspoon each black pepper and mustard seeds – My secret flavor boosters

See? Simple stuff you probably already have in your kitchen. Now let’s make some magic!

How to Make Corn Relish

Now for the fun part – turning those simple ingredients into the most delicious corn relish you’ve ever tasted! Trust me, it’s easier than you think. Just follow these steps and you’ll be spooning this golden goodness onto everything in no time.

Step 1: Combine Ingredients

Grab a medium saucepan (about 3 quarts works perfectly) and dump everything in – corn, peppers, onion, vinegar, sugar, salt, pepper, and those magical mustard seeds. Don’t worry about mixing order here – it’s all going to simmer together anyway! Give it a quick stir to distribute the sugar and spices evenly.

Step 2: Simmer to Perfection

Turn the heat to medium and let everything come to a gentle boil. You’ll see tiny bubbles forming around the edges first – that’s your cue to stir everything up. Once it’s boiling nicely, immediately reduce the heat to low. Now the waiting game begins! Let it simmer uncovered for 10 minutes, stirring occasionally (every 2-3 minutes is perfect). The veggies should soften but still have a tiny bit of crunch – that’s what makes this relish so good!

Step 3: Cooling and Serving

Here’s the hardest part – patience! Take the pan off the heat and let it cool completely before serving. I know it smells amazing and you’ll want to dive right in, but trust me, letting it cool lets all those flavors marry beautifully. About 30 minutes at room temperature does the trick, or you can pop it in the fridge to speed things up. Then grab a spoon and get ready to fall in love!

Why You’ll Love This Corn Relish

Once you try this recipe, you’ll wonder how you ever lived without it! Here’s what makes it so special:

• Perfect flavor balance – That sweet corn and sugar play beautifully with the tangy vinegar and spicy mustard seeds
• Ready in no time – From chopping to cooling, you’re looking at under 30 minutes total
• Goes with everything – Burgers, hot dogs, grilled fish, or even just crackers – it elevates every bite
• Meal prep superstar – Makes enough to last all week, getting tastier as it sits
• Crowd pleaser – I’ve yet to meet someone who doesn’t ask for the recipe!

Seriously, this little relish packs a big punch of flavor and convenience. Your fridge deserves a jar!

Corn Relish Variations

The beauty of this corn relish is how easily you can make it your own! Here are some of my favorite twists:

• Spice it up – A pinch of red pepper flakes or diced jalapeños adds a nice kick. I add just 1/4 teaspoon at first – you can always add more!
• Vinegar swaps – Out of white vinegar? Apple cider vinegar works great and adds a fruity note.
• Herb lovers – Stir in 1 tablespoon chopped fresh cilantro or parsley at the end for a bright, fresh flavor.

Don’t be afraid to play around – that’s how the best family recipes are born!

Storing and Reheating Corn Relish

This corn relish keeps beautifully in the fridge, actually getting tastier as the flavors mingle! Just transfer it to an airtight container once cooled – I like using mason jars because they’re cute and practical. It’ll stay fresh for up to 1 week (if it lasts that long!). While you can freeze it, I don’t recommend it – the texture gets a bit mushy when thawed. No reheating needed – just scoop it straight from the fridge onto whatever needs a flavor boost!

Corn Relish Serving Suggestions

Oh, the places this corn relish will go! I slather it on everything – my absolute favorite is piled high on a juicy burger, but don’t stop there. Try it with:

• BBQ classics – Hot dogs, pulled pork sandwiches, or grilled chicken become instant stars
• Vegetarian wins – Stuffed in avocado halves or dolloped on black bean burgers
• Breakfast bonus – Swirled into scrambled eggs or topping a breakfast taco
• Snack attack – With tortilla chips or on crusty bread with cream cheese

Trust me, once you start, you’ll find excuses to eat it with every meal!

Nutritional Information

Just a quick note—these values are estimates and can vary based on your exact ingredients. For a 1/2 cup serving, you’re looking at about 120 calories, 15g of sugar, 150mg of sodium, and 2g of fiber. It’s a relatively light way to add a ton of flavor to your plate!

Frequently Asked Questions

Let me answer some common questions I get about this corn relish – because trust me, after making this for years, I’ve heard them all!

Can I use canned corn instead of fresh or frozen?
Yes! Just drain it very well first. The texture will be slightly softer, but the flavor’s still fantastic. I actually keep a few cans in my pantry for last-minute relish emergencies!

How long does homemade corn relish last?
In an airtight container in the fridge, it stays perfect for about 1 week. The vinegar acts as a natural preservative, but after that the veggies start to lose their crunch.

Is this corn relish freezer-friendly?
Technically yes, but I don’t recommend it. Frozen then thawed relish gets mushy – and half the charm is that perfect texture contrast. Make fresh batches as needed – they come together so fast!

Can I make it less sweet?
Absolutely! Start with half the sugar, taste after simmering, then add more if needed. Some folks even swap in honey or maple syrup for different flavor notes.

I’d love to hear how your corn relish turns out! Leave a comment below with your favorite way to serve it or any creative twists you tried. Nothing makes me happier than seeing how this simple recipe brings joy to other kitchens – just like my grandma’s did for me. Share your creations!

Print