Simple Sweetcorn Relish Recipe
Sweetcorn Relish is my absolute favourite burger topping, making it at home means none of the gloopy nonsense, this is bright and zingy.
The Ultimate Burger Topping!
Sweet corn Relish really is my favourite thing to have on a beef burger.
Because our sweetcorn crop has done particularly well this year, we have plenty to make up a batch of this zingy and bright little relish.
I have to confess to being a bit prudish about the stuff you buy in jars. It seems to have a gloopy, horrible texture that reminds me of frog spawn.
As a result, I have reverted to some pickling roots and made it with a vibrant cider vinegar pickle. I add loads of mustard seeds, black pepper, and of course chilli, which you could leave out.
Growing Sweetcorn.
For some strange reason, we had struggled with growing sweetcorn for years. Disappointing, as we are surrounded by thousands of hectares of land filled with the stuff.
I have always put it down to the fact that we garden “organically” and don’t spray with whatever the local commercial growers do. However, it would seem that we were planting out too early.
This year, we delayed planting for a few weeks, and they have done wonderfully well.
So much so that there will be more recipes heading your way before the season ends. Naturally, a much larger batch of this Sweetcorn relish is made, ensuring it lasts through to next season.
Usually, my cooking instructions for sweetcorn are very simple:
- Take a slow stroll up the garden.
- Harvest corn.
- Run back a quick dunk in boiling water.
- Liberally apply butter and black pepper.
However, having so much of it means I can make all of the things I miss out on most years. I guess I am a bit strange, but I hate buying vegetables.
When you have spent months cultivating produce, then it feels very wrong to pop out and buy something off the shelf, no matter how much you like it!
As a result, I am overjoyed this year to have enough to make sweetcorn chutney and a host of different chowders and soups.
How To Preserve This Relish?
I will not go too much into the canning process, as there is so much information out there. Some of which verge on the ‘if you don’t do this, you will die’ approach.
However, we have been canning produce since we moved to Hungary in 2008 and have never had a bad batch of anything.
I initially thoroughly wash jars and new lids. Then I scorch them in boiling hot water and transfer it into a very low oven at 100°C. Leave them there for at least 30 minutes, although it is typically an hour.
Finally, I ensure the pickle or chutney I place in them is at a rolling boil before transferring it into the jars and sealing them immediately.
The sound of the lids popping is a joyous wonder that I never tire of.
Sweetcorn Relish Recipe
Ingredients
- 350 g Sweetcorn 1¾ Cups
- 1 Small Onion 75g
- 1 Small Red Pepper
- 2 Red Chilli Peppers
- 50 g Brown Sugar ¼ Cup
- ¾ teaspoon Salt
- 1½ teaspoon Yellow Mustard Seeds
- ½ teaspoon Sweet Paprika
- ½ teaspoon Black Pepper
- 125 ml Cider Vinegar ½ Cup
- 250 ml Water 1 Cup
Instructions
- Cut the onion in half, peel it and finely dice it.
- Discard the seeds and stem of the red pepper, and cut the flesh into a 5mm (¼") dice.
- Remove the seeds and stem from the chilli peppers (discard them) and finely dice the flesh.
- Add all of the remaining ingredients into a large pan with the vegetables and bring to a boil
- When the liquid comes to a boil, reduce the temperature and simmer for 10 minutes
- Then can to your preference, I have added my method in the description to the left
OK, so I removed the excess water from my jars and the result is simply amazing!
Thank you so much for sharing such a yummy recipe...
Sorry Kay you messaged me when I was taking a little time unplugged. Glad you like the flavour, I mention in the post (I think) that I am not fond of the gloopy texture of commercial sweet corn relish, as a result this is wetter and the liquid serves as a way to keep the corn moist whilst storing.
When serving I just use the "corn" and not the liquid, thanks for taking the time to comment, I will try and make this a little clearer on my site.
I loved the idea of this, but sadly my attempt came out all watery - despite me following instructions to a T. Was this meant to happen, or did I do something wrong? I thought that it would thicken up slightly...
Best wishes,
Kay
A truly lovely idea! I love the little kick added to this - definitely something to try very, very soon! Thanks for the inspo Brian.
We were looking for something to top our burgers next week, and this looks like something to try out! Thanks for sharing!
Such an awesome idea! I make just about everything from my garden into relishes. From cucumbers to zucchini to hot peppers, but I haven't made sweet corn relish!! This is perfect! Thanks for the inspiration, Brian!
Oh this recipe sounds so delicious and PERFECT for Summer! Can't wait to try!
A truly lovely idea! I love the little kick added to this - definitely something to try very, very soon! Thanks for the inspo Brian.
Hope you like it as much as we do 🙂
Hi have just made this with my homegrown sweetcorn but how long before you can eat it ? and how long does it keep once canned ?
If it is properly canned in a sterilised airtight jar it should be good for at least 6 months although mine has never made it through winter as I love the stuff 😉
I find it gets better with age but it can be eaten immediately of you wish.
We were looking for something to top our burgers next week, and this looks like something to try out! Thanks for sharing!
Enjoy Crystal!
Thank you Brian for sharing such a great recipe. I am always on the look out for new burger toppings and this one sounds delicious.
Enjoy Loyola, this is a fab little topping.
Such an awesome idea! I make just about everything from my garden into relishes. From cucumbers to zucchini to hot peppers, but I haven't made sweet corn relish!! This is perfect! Thanks for the inspiration, Brian!
I know how that feels, enjoy!
Oh this recipe sounds so delicious and PERFECT for Summer! Can't wait to try!
Thanks Amanda, enjoy!
I never thought of trying this on a burger but that is an awesome idea!!! I can't wait to try it soon. Thanks for the great recipe.
Thank you, I hope you enjoy it as much as I do!
Perfect recipe for my fall pantry! Loving everything corn! Thanks Brian for sharing it 🙂
You are welcome Oana, thanks for commenting, I hope you enjoy it as much as we do 🙂
I have never tried corn relish before, but sure sounds delicious and looks pretty. I'd probably put it over a rice bowl.
Thank You.
I've never made and corn relish before. This recipe looks awesome. I might give this one a go next season, so I just had one clarifying questions. How and how long do you process the jars to preserve them? I'm assuming in a water bath for 10 to 20 minutes, but I'd rather be safe than sorry!
Hi Rachel, I don't use the water bath method and know that some people are very particular when it comes to 'canning methods', my particular method is in my blurb but here you go 🙂
I initially thoroughly wash jars and new lids and then scorch in boiling hot water, then transfer into a very low oven at 100°C and leave them there for at least 30 minutes although it is typically an hour. Finally I ensure the pickle or chutney I place in them is at a rolling boil before transferring into the jars and sealing immediately.
My grandma used to make corn relish, but we'll have to make it to try on our burgers! Great presentation too!
Thanks Judy, based on the comments I have received it looks as though it as a relish that has skipped by a couple of generations!
This sounds like such a great idea! I love corn of any kind, and this is a brand new idea to me! I love it!
Thanks Leah, I thought Corn Relish was a really 'old skool' thing to do but am surprised at the number of people who have never come across it, glad to have sparked some ideas 🙂
this looks so good, I love the flavours - sweet and sour and chilli hot. I love piling relishes onto my burgers so will be making this up. Bookmarked and yummed! Just wondering if you were to char the sweetcorn first whether it might taste good or weird. Will report back Brian!
I had exactly the same thought as you a couple of years ago and gave it a try and I wasn't so keen personally but give it a try and see what you think 🙂
Mmmm I love corn in everything! Corn relish now that's a whole new thing. Will definitely give this a go next time I make burgers. Hawaiian burgers! o.o
Ha ha, so long as you don't put any pineapple on mine I'm in 😉
This would go well with tacos 🙂 Or even just to dip chips in.
Definitely Whitney, so many things so little corn 😉
Wow, never thought to add corn to my burger! Have you tried this on hot dogs? Or sausage? I wonder how that would taste 🙂 Your recipe looks delicious though!
I haven't Michelle, I rarely eat hotdogs but do make my own sausages so will give it a try with our next batch... It does however work wonders as a garnish for a chili or spicy bean soup.
wow a relish corn, I would eat it by spoon and also put it on everything and anything! perfect!
I'm not far behind you on that one Katalina 🙂
You know, I have never put corn relish on my burger. Now I need to try it!
I thought it was a really common thing to do, however I do live a very cosseted life in the middle of nowhere haha.
Sweet corn relish sounds so succulent on a burger, although I never would have thought to pair the two. I would love to have this on a salad any day of the week! I have some frozen corn from my mother's garden, so I am needing some interesting ways to prepare it. Nicely done!
Thank you Leslie, it does indeed work wonders on a salad and I have it on other sandwiches too, a real store cupboard treat 🙂
I'll admit I hadn't thought of corn relish as a burger topping, but you may have changed my mind
I like spreading seeds of 'adventure' when it comes to food, I love it.
This relish looks absolutely gorgeous and so tasty! What a great recipe! Gonna have to hold onto this one to try next season.
Thanks Chris, really is a great store cupboard fall back to give a lift to loads of meals and sandwiches.
haha! that's my next burger's try!
Be prepared to have your world rocked hahahaha 😉
What an interesting recipe. I may have to give this a try.
Thank Tomas, hope you enjoy as much as we do 🙂
Pass the tortilla chips and a cold beer please!! I need a big bowl of this corn relish now!!
I like it when I get nice ideas, never thought of munching on these with tortilla chips, roll on midweek football on Tuesday/Wednesday 🙂
My mom use to make this, decades ago and way back when before I knew what good food was. I now love this sweet corn relish and have yet to make it on my own. Thank you once again, for the delicious inspiration!
You are welcome Dan, I love being up with the latest trends 😉
You won't get an argument from me! I love relishes of all types. Where I live they put sweet corn and fried onions on hot dogs. Now my favorite hot dog topping is mustard and relish so I didn't expect too much, but it was surprisingly good!
Hot dogs around here are very odd affairs with the dog stuffed inside the bun so no room for interesting fillings, I'll certainly try this with mustard on a home made dog though, sound awesome.