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Make Ahead

Pickled Corn Relish

by:
August 18, 2010
4.5
4 Ratings
  • Serves 6
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

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Ingredients
  • 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
Directions
  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.
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4 Reviews

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dig321 April 19, 2023
I had a dear close friend of mine, passed from a massive heart attack in Connecticut. Very sudden and heartbreaking. Last time I seen him he had made tons of pickled relish. It was so good. I ate two jars by itself with a spoon I couldn’t get over it and then I packed five jars in my luggage to take home. It is saying I had to pay extra for my bags, I’m just hoping that this is the recipe that he had chosen to use and do his pickle rush and sell it at his little spot that he had in Connecticut that he paid to sell raw authentic stuff. He pick up and food that he make miss him truly and hopefully this will bring him back into my world a little bit , thank you for sharing 🥰😘
mknubel November 28, 2012
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?
REC November 28, 2012
I think diced cucumber would be a good substitute as it pairs well with the recipe spices.
Sunchowder August 18, 2010
This looks really good, I steam my corn first and can it for my Farmer's Market--this looks so fresh!