Iowa Corn Relish Recipe

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Iowa Corn Relish

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


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.

About this Recipe

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