By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 56
35 cal · 50 min
Corn Relish
Recipe GLPR65d8191b202744
A vibrant, tangy-sweet condiment loaded with fresh corn, crisp vegetables, and warm spices. Perfect for topping grilled meats, hot dogs, tacos, or serving alongside cheese and crackers at gatherings.
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Ingredients
1 large cucumber, peeled, seeded, and roughly chopped
2 cups chopped onions
1 red bell pepper, seeded and chopped
4 cups corn kernels
2 plum tomatoes, diced to the size of a corn kernel
1 serrano pepper (red or green), seeded and minced
1 1/4 cups sugar
2 tablespoons kosher salt
1/2 teaspoon black pepper
1 1/2 cups apple cider vinegar
1/2 teaspoon turmeric
2 teaspoons mustard seeds
1/2 teaspoon ground cumin
Directions
Prepare all vegetables: peel, seed, and chop the cucumber; chop the onions; seed and chop the bell pepper; prepare the corn kernels (or use fresh corn by cutting kernels off the cob); dice the tomatoes; seed and mince the serrano pepper. Set all vegetables aside.
In a large pot, combine the cucumber, onions, bell pepper, corn, tomatoes, and serrano pepper.
Add the sugar, kosher salt, black pepper, turmeric, mustard seeds, and ground cumin to the pot with the vegetables.
Pour the apple cider vinegar into the pot and stir all ingredients together until well combined.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the vegetables are tender-crisp and the flavors have melded.
Remove from heat and allow to cool slightly. Transfer the relish to clean jars and refrigerate. The relish will continue to develop flavor as it cools and keeps for several weeks in the refrigerator.
Comments
This is a straightforward pickled relish that runs cheap and ingredients are readily found at any Charlotte chain, though serrano peppers might require a quick look at Harris Teeter's produce section if your local Food Lion or Walmart doesn't stock them fresh. The cost is driven almost entirely by produce and vinegar, working out to roughly 10–15 cents per serving, making it a genuine bargain for batch cooking. The 50-minute window is honest for chopping, mixing, and simmering, though you're not eating it the same night—this is shelf-stable once jarred and improves with a week of sitting. It's a set-it-and-forget-it dish that rewards a North Carolina kitchen, pairs well with pulled pork, collard greens, or cornbread, and reheats perfectly (though it's typically eaten cold or at room temperature).
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