Sweet Corn Relish

Products Used
Sweet Corn Relish


  • 6 ears of fresh corn, husks and silks removed, and kernels removed (4 cups)
  • 1 large red bell pepper, cored, and finely chopped (1 cup)
  • 1 large green bell pepper, cored, and finely chopped (1 cup)
  • 4 stalks celery, finely chopped (1/2 cup)
  • 1 small white onion, peeled, and minced (1 cup)
  • 2 small jalapeños, cored, seeded, and minced
  • 2 cups apple cider vinegar
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons whole mustard seeds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper


  1. Combine all ingredients in a large pot and bring to a boil, stirring until sugar is dissolved, about 5 minutes.
  2. Reduce heat to medium and simmer uncovered for about 20 minutes or until corn and peppers are barely tender.
  3. Ladle relish evenly into six sterilized, half-pint jars, leaving 1/4-inch head space. Seal with lids. 
  4. Process jars in a hot water bath for 10 minutes. 
  5. Remove jars from water and place on a clean tea towel on counter to cool overnight. Transfer jars to a dark, cool, storage space. 
  6. Once opened, store relish in refrigerator for up to a month. 
Dixie Crystals Insight

If you like your relish on the spicier side, add an additional jalapeno to your taste.

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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