Pickled Corn Relish

By • August 18, 2010 • 3 Comments

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Author Notes: I discovered the wonderful fresh taste of raw corn used in various recipes. This is one of my favorites. A quick, easy, make ahead relish that's a perfect accompaniment to any barbecue.REC

Serves 6

  • 4 fresh ears corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped sweet onion
  • 2 tablespoons snipped fresh dill
  • 1/3 cup seasoned rice vinegar
  • 1 clove garlic, pressed
  • 1/2 teaspoon toasted mustard seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  1. Cut the corn kernels from the cobs and place in a medium size bowl along with the bell pepper, onion and dill.
  2. Whisk together the rest of the ingredients till well blended, adding to the corn mixture till well mixed.
  3. Cover and refrigerate till serving time.
Jump to Comments (3)

Tags: pickled, Summer

Comments (3) Questions (0)


over 2 years ago mknubel

This sound fabulous, and I love the idea of pickling corn, because we have so much beautiful local corn here in the Lowcountry of SC! But I'm allergic to peppers. What could I substitute? Fennel? Diced cucumber or green tomato? Would a change in ingredients necessitate a change in the spices?


over 2 years ago REC

I think diced cucumber would be a good substitute as it pairs well with the recipe spices.


over 4 years ago Sunchowder

This looks really good, I steam my corn first and can it for my Farmer's Market--this looks so fresh!