Iowa Corn Relish

Iowa Corn Relish Recipe

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Kaye Dunn


I found this recipe in Reader's Digest "Like Grandma Used To Make" cookbook. It's been requested again and again. It MUST be on the table at Thanksgiving & Christmas, but it goes well with burgers on the grill or as a side for almost any meal. You can make this with fresh corn and tomato, or cheat and use frozen corn and even drained canned chopped tomato. Enjoy!

★★★★★ 2 votes
15 Min
15 Min
Stove Top


10 oz
frozen whole kernel corn
1 medium
sweet onion, finely chopped
1/3 c
granulated sugar
1 Tbsp
1 tsp
celery seed
1 tsp
ground tumeric
1/4 tsp
sea salt
1/8 tsp
ground red pepper, or to taste
1/2 c
apple cider vinegar
1/4 c
1 large
tomato, seeded & chopped (or use canned diced tomato, well drained)
1 large
sweet green pepper, seeded and chopped

How to Make Iowa Corn Relish


  • 1In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
  • 2In the same saucepan, stir together sugar, cornstarch, celery seeds, turmeric, salt and red pepper. Stirn in the Vinegar and water. Stir in the corn mixture, tomato and green pepper.
  • 3Bring to a boil over high heat, stirring constantly. Lower the heat to moderate and cook for 2 minutes or until mixture thickens, stirring constantly.
  • 4Transfer to a covered container and refrigerate for at least 2 hours before serving. Store in the refrigerator (will keep for 1 month). Serve with burgers, chicken or other poultry.

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About Iowa Corn Relish

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #sides, #relish