Corn Relish

This corn relish is very vinegary. I never add the sugar often called for in corn relishes because I use not only sweet modern varieties of corn, but local Wadmalaw Sweet onions as well. Use the sweetest corn and onions you can find to make this relish and make a small batch the first time around. Small batches not only are easier to handle but also are easier to season to taste.

Serve this condiment with poultry, tossed into salads, or with beans and rice.


  • 1 red (bell) pepper, chopped (about cups)
  • 1 green bell pepper, chopped (about cups)
  • 1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)
  • 2 cups chopped celery
  • ½ cup chopped fresh chili peppers, such as jalapeño
  • 3 cups white vinegar
  • ½ cup fresh lemon juice
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • ½ teaspoon ground turmeric
  • 6 cups sweet corn kernels (about 12 ears, the kernels cut, not scraped, from the cob)


Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes.

Pack the mixture into sterilized jars, seal, and process in a boiling water bath for 10 minutes.