Corn Relish

Dave B


I had to task my tiny brain for what to post as my 50th recipe, well this are it!!!!! I love this stuff, it's a fantastic side dish and serves well on a picnic!!! Served cold. I got the recipe from my friends George and David Jarroll who's momma owned the Country Road Inn, near Drennen (Summersville) WV. All the credit for it goes to her. She was a first generation American who's mother came from Italy. "Momma Jarroll" as she became known, opened the Country Road Inn in 1972. Sadly she has passed away and the Inn has closed. Please make this, and enjoy, momma would love for you too.

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★★★★★ 1 vote
4 adults
20 Min
10 Min
Stove Top


1 can(s)
corn, white or yellow kernel style
1 Tbsp
green onion, minced fine
1 Tbsp
celery, minced fine
1 Tbsp
green bell pepper, minced
1 Tbsp
red bell pepper, minced
1 1/2 c
white sugar, splenda may be substituted
1 c
apple cider vinegar


Step 1 Direction Photo

1Drain corn well.

Step 2 Direction Photo

2In a saucepan heat vinegar, and sugar mixture to a boil. Remove from heat and allow to cool.

Step 3 Direction Photo

3Mix peppers, celery, onion together and add to corn, mix with a spoon. Pour vinegar and sugar mixture over corn mixture and let cool in refrigerator before serving. Relish is ready to serve as soon as it cools.

Step 4 Direction Photo

4Swap the corn out for carrots and it's a whole other side! This version would be served cool also

5It may be stored in a sealed container for several days.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern