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 Imperial Sugar 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. Tightly lid the jars and let relish cool. 
  4. Store in the refrigerator and use within a month. 
Imperial Sugar Insight

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

Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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