Corn Relish -- An Original

Gary Hancq


I've been making this for thirty years. Discerned the ingredients of a couple of commercial brands and set out on my own.

I use this as a condiment, serving a couple of tablespoons to a serving.

★★★★★ 1 vote
makes 1 1/2 pints
20 Min
40 Min


2 can(s)
corn whole kernel yellow 15 oz. ea.
green pepper diced fine
2 jar(s)
diced pimento (small 2 oz. ea.)
1 medium
onion diced fine
stalks celery diced fine
2 c
brown sugar (light)
1 tsp
mustard (yellow or stone ground)
2 Tbsp
cider vinegar or red wine vinegar
1 tsp


2 to 3 Tbsp
corn starch
1/3 c
cold water


1Chop all the veggies except corn to size of corn. And place in Medium sized pot along with undrained corn.
2Add all the other items and stir well. Slow simmer for 30 minutes and stir occasionally.
3Should have a syrup consistency. If not drain off some of the liquid and mix 2 or 3 tablespoons of corn starch in 1/3 cup of cold water and stir well.
4While relish is at a slow to rolling simmer add the corn starch mixture and stir well. Corn Starch has to come to a slow or rolling simmer in order to thicken.
5Pack in pint jars fairly dry and discard excess liquid, or find a creative use for it. Will keep for up to 2 weeks in fridge.
6Note: 1/2 cup of Honey or Molasses could be added if you have a Southern bent. Or add a dash of Tabasco Sauce for a bit of a bite. You could make a bigger batch and can this for shelf storage or gifts.

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