Easy Corn Relish Food

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Corn Relish II image

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!

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 112

Number Of Ingredients 11

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed


  • Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  • In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  • 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.
  • Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g


Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water


  • Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.


Easy Corn Relish image

Make and share this Easy Corn Relish recipe from Food.com.

Provided by Debster

Categories     Corn

Time 1m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen kernel corn, thawed
1 cup finely chopped sweet red pepper (1 large)
1/3 cup finely chopped onion
1/4 cup pickle relish
1/4 cup finely chopped celery
1/3 cup distilled white vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 teaspoons prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed


  • Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
  • Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
  • Bring to boiling; boil 1 minute.
  • Pour over vegetables; stir well.
  • Refrigerate, covered, overnight, stirring occasionally.
  • Spoon relish into glass jar and tightly cover.
  • Store in refrigerator up to 1 week.


Corn Relish image

Red pepper sauce, mustard seed and onion give this relish a feisty flair.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 4h9m

Yield 2

Number Of Ingredients 10

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce


  • Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
  • Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
  • Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg


Corn relish image

This simple condiment is great with hot dogs, burgers and salad

Provided by Good Food team

Categories     Condiment, Lunch

Time 25m

Yield Makes 350ml

Number Of Ingredients 8

1 tsp vegetable oil
1 shallot , finely chopped
200 - 250g fresh corn (about 2 cobs)
1 red chilli , deseeded and finely chopped
75ml cider vinegar
25g caster sugar
½ tsp dry mustard powder
handful coriander leaves, finely chopped (optional)


  • Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
  • Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.18 milligram of sodium


Sweet Corn Relish image

Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield 1 quart

Number Of Ingredients 10

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
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


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


Quick Corn Relish image

Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.

Provided by Sweet PQ

Categories     Corn

Time 15m

Yield 2 cups

Number Of Ingredients 12

2 cups fresh corn kernels
1/2 cup sweet red pepper, diced
1/2 cup white onion, diced
1/3 cup cider vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water


  • Combine corn, red pepper and onion together in a pot.
  • Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
  • Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
  • Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
  • Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
  • Keeps refrigerated for 1 month.


Refrigerator Corn Relish image

This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 2 pints

Number Of Ingredients 13

3 ears corn
2/3 cup apple cider vinegar
1/3 cup water
1/3 cup raw brown (turbinado) sugar
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
2 garlic cloves, sliced
1 small or medium red bell pepper, finely diced
1 small or medium green bell pepper, finely diced
1 serrano or jalapeño chile, minced (more to taste)


  • Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
  • In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams


Corn Relish - Quick & Easy image

Make and share this Corn Relish - Quick & Easy recipe from Food.com.

Provided by Millereg

Categories     Spreads

Time 11m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups corn, frozen
1/4 cup minced red onion
1 small red bell pepper, minced
3 tablespoons honey
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dill seed (optional)
salt and pepper


  • Combine all the ingredients in a mixing bowl and stir until thoroughly mixed.
  • Pack into one or two glass jars with lids.
  • Make up to two days ahead of time, or at least two hours before serving.


Mrs. Ina's Corn Relish image

Mrs. Ina was an older lady who came to our church for many years. She made an amazing corn relish. I whip up my own batch to give to friends at Christmastime. -Brenda Wooten, Dayton, Tennessee

Provided by Taste of Home

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 16

1 can (11 ounces) whole kernel corn
1/3 cup chopped onion
1/3 cup chopped celery
3 tablespoons chopped green pepper
3 tablespoons diced pimientos, drained
1 small garlic clove, minced, optional
1/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
1 cup white vinegar, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons ground mustard
1/4 teaspoon ground turmeric


  • Drain corn, reserving 1 tablespoon liquid. In a small saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes., In a small bowl, mix flour, mustard and turmeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened.

Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.


Perfect Corn Relish image

This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 11

6 ears fresh corn, shucked
1 1/2 cups cider vinegar
3 tablespoons sugar
1/2 teaspoon turmeric
3/4 teaspoon mustard powder
1 tablespoon mustard seed
1 tablespoon coarse salt
1 dried bay leaf
4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces
2 red bell peppers, finely diced
1 large red onion, finely diced


  • Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
  • Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
  • Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
  • Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 86 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 172 g


Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric


  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges


Corn Relish image

Make and share this Corn Relish recipe from Food.com.

Provided by echo echo

Categories     Corn

Time 10m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
1/2 teaspoon hot pepper sauce (such as Tabasco or Texas Pete)
1 teaspoon whole celery seed
1/2 teaspoon whole mustard seeds
1 teaspoon salt
2 (12 ounce) cans whole kernel corn, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onions
1 (2 ounce) jar chopped pimiento, drained
3 tablespoons currants (optional)


  • Combine the vinegar through the salt in a medium saucepan.
  • Bring to a boil and boil 2 minutes.
  • Remove from heat and add corn thru currants.
  • Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

Nutrition Facts : Calories 131.2, Fat 1, SaturatedFat 0.1, Sodium 683.8, Carbohydrate 30.1, Fiber 2, Sugar 14.9, Protein 2.5


Grilled Corn Relish image

This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 large sweet red pepper
2 medium ears sweet corn, husks removed
5 tablespoons honey Dijon vinaigrette, divided
2 green onions, thinly sliced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt


  • Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges


Corn Relish for canning image

A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

Provided by Diana Adcock

Categories     Corn

Time 54m

Yield 6 Pints

Number Of Ingredients 12

22 ears corn
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onion
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric


  • Cook ears of corn in boiling salted water for 4 minutes.
  • Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups.
  • Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
  • Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
  • Process for 15 minutes in a boiling water bath.


Fresh Corn Relish or Salsa image

Easy side dish to accompany your barbequed favorites. Refreshing alternative to corn on the cob. Turn the heat up or down with fresh jalapenos.


Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 cup cooked corn kernels
1 tomato, seeded and diced
1 jalapeno pepper, finely chopped
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
½ teaspoon salt


  • Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 12.9 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 293.5 mg, Sugar 2.5 g


Corn Relish III image

I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste.

Provided by Vivian Herren

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h30m

Yield 128

Number Of Ingredients 13

2 quarts sweet corn kernels
4 cups chopped cabbage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup white sugar
2 tablespoons ground dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon ground turmeric
1 quart apple cider vinegar
1 cup water


  • In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
  • Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 19.2 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 57.1 mg, Sugar 2.1 g

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Directions. Instructions Checklist. Step 1. In a large saucepan over medium-high heat, combine the corn, red bell pepper, green bell pepper, onion, garlic, vinegar, celery seed, …
From realsimple.com
3/5 (29)
Total Time 1 hr 15 mins
Servings 8
Calories 27 per serving
  • In a large saucepan over medium-high heat, combine the corn, red bell pepper, green bell pepper, onion, garlic, vinegar, celery seed, mustard seed, sugar, and 1/2 teaspoon salt. Bring to a boil (the pan will contain only a small amount of liquid), then reduce heat to low and simmer 5 minutes. Remove from heat.
  • Let the relish cool 1 hour before serving. Serve as a condiment with hot dogs and hamburgers, or with grilled steak or chicken. (The relish may be stored in an airtight container in the refrigerator for up to 4 weeks.)

Step 2. When peppers and corn are almost ready, add green onions and lime to grill and cook 3 min. longer. Step 3. Remove vegetables and lime from grill. Slice corn off cobs with a sharp knife. Dice peppers, finely chop green onion and jalapeños, and place in bowl with corn kernels. Add cilantro paste, juice from lime and salt; mix well and serve.
From sobeys.com

Prepare a water bath canner by filling a large pot with water and bringing it to a simmer. To make the corn relish, combine all ingredients in a large stock pot. Bring to a boil, reduce the heat, and simmer for 20 minutes. Ladle the hot relish into sterilized half-pint jars. Wipe the tops of the jars using a clean towel.
From wholefully.com

Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl. Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan. Bring to boiling; boil 1 minute. Pour over vegetables; stir well. Refrigerate, covered, overnight, stirring occasionally. Spoon relish into glass jar and tightly cover.
From stevehacks.com

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Bring to a full boil over medium heat for 30 minutes, stirring often. In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil. Ladle the relish into prepared mason jars using a funnel …
From lordbyronskitchen.com

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Meet your new favorite topper for summertime barbecue foods and winter braises alike. Generously spoon this sunshine-hued relish over anything that needs a hit of brightness, including but not limited to: burgers, hot dogs, pizza, pulled pork sandwiches, grilled vegetables, salads or even a cheese plate.
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Frozen corn is a must-have freezer staple. The golden kernels can upgrade just about any dish, and they take center stage in this crowd-pleasing condiment. Along with corn, the recipe includes red onion, bell pepper, and mustard seeds for deep savory flavor, and there’s enough sugar in the mix to round out the tart apple cider vinegar. Serve ...
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Instructions. Add all ingredients to a large pot and bring to a boil, then reduce to a simmer uncovered for 25 minutes. Transfer to sterilized jars, seal, and store in a cool dark place. Once opened, keep jars in the fridge for up to two months.
From 40aprons.com

Reduce heat to low and stir until the sugars are well dissolved. Increase the heat to high and boil for 10 minutes. Add the corn and boil for a further 5-10 minutes (corn should be well cooked). Add the cornflour and water mixture gradually and stir well. Bring to the boil, stirring well to ensure no sticking.
From mouthsofmums.com.au

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Ingredient Checklist. 1 cup fresh or thawed frozen corn. ¼ cup finely chopped red bell pepper. 2 tablespoons chopped chives. 1 tablespoon finely chopped shallot. 1 tablespoon finely chopped seeded jalapeño. 1 tablespoon cider vinegar. 1 teaspoon olive oil. ⅛ teaspoon salt.
From myrecipes.com

In a large stainless steel or other nonreactive pot, stir together all of the ingredients and bring the mixture to a boil, stirring occasionally. When it reaches a boil, reduce the heat to medium low and simmer for 20 minutes. Ladle the hot corn relish into sterile jars, leaving 1/2-inch of headspace in the jar.
From foodiewithfamily.com

Instructions. Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender. Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
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Directions to Make Corn Relish. Combine all the ingredients and a large stainless-steel saucepan. Bring the mixture to a boil. Simmer around 20 minutes. Pour hot into hot jars, leaving ¼ inch headspace. Process 15 minutes in a boiling water bath. This will yield approximately 11 pints or 21 half-pint jars.
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Instructions. In a saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in vegetables (except flour). Reduce heat and simmer, stirring often, until softened, about 20 minutes. In a small container (with a lid) add flour and 1½ tablespoons water, cover. Shake to combine and then add to the relish.
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