Real Recipes From Real Home Cooks ®

corn relish -- an original

(1 rating)
Recipe by
Gary Hancq
Port Byron, IL

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 rating)
yield serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For corn relish -- an original

  • 2 can
    corn whole kernel yellow 15 oz. ea.
  • 1
    green pepper diced fine
  • 2 jar
    diced pimento (small 2 oz. ea.)
  • 1 md
    onion diced fine
  • 2
    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
    salt
  • TO THICKEN IF DESIRED
  • 2 to 3 Tbsp
    corn starch
  • 1/3 c
    cold water

How To Make corn relish -- an original

  • 1
    Chop all the veggies except corn to size of corn. And place in Medium sized pot along with undrained corn.
  • 2
    Add all the other items and stir well. Slow simmer for 30 minutes and stir occasionally.
  • 3
    Should 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.
  • 4
    While 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.
  • 5
    Pack 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.
  • 6
    Note: 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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