Homemade Corn Relish
This homemade corn relish is sweet, tangy, and crisp with fresh corn, red onion, bell pepper, and lime. It works as a bright condiment for burgers, tacos, grilled meats, seafood, and grain bowls. Easy to make and even better after chilling, it keeps well in the refrigerator and adds color and balance to everyday meals.
Equipment
- Medium saucepan
- Colander
- Mixing bowls
- Whisk
- Cutting board and knife
- Measuring cups and spoons
- Airtight storage container
Ingredients
- 3 cups fresh corn kernels from about 4 ears corn
- ¼ cup red onion finely chopped
- ¼ cup red bell pepper finely diced
- 1 small jalapeño finely minced
- 2 tablespoons fresh parsley finely chopped
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
Instructions
- Bring a small pot of water to a boil. Add the corn kernels and cook for 2 to 3 minutes until just tender but still crisp. Drain immediately and rinse under cold water. Pat dry.
- In a medium mixing bowl, combine the cooled corn, red onion, red bell pepper, jalapeño, and parsley.
- In a small bowl, whisk together apple cider vinegar, sugar, olive oil, salt, black pepper, and lime juice until the sugar dissolves. Pour the dressing over the corn mixture and stir thoroughly to coat.
- Cover and refrigerate for at least 30 minutes before serving. Mix again before serving. Store in an airtight container in the refrigerator for up to 4 days.
Notes
- If using frozen corn, thaw completely and pat dry before mixing.
- If using canned corn, drain well and reduce added salt slightly.
- This recipe is designed for refrigerator storage only and is not intended for shelf-stable canning.
