Sweetcorn Relish, The Ultimate Burger Topping

Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.

Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.

Sweetcorn Relish: The Ultimate Burger Topping!

Sweetcorn 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 sweetcorn relish 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 my pickling roots and make it with a vibrant cider vinegar pickle. I add loads of mustard seeds, black pepper and of course chili which you could leave out.

In many ways, this sweetcorn relish is similar to my pickled chili recipe!

I love preserving our produce and there are a few recipes knocking around on my site. Everything from tomato ketchup to passata and a lovely chili jam feature alongside this sweetcorn relish recipe.

Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.

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 making sure 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 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.

Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.

How To Preserve Sweetcorn Relish?

I will not go too much into the canning process as there is so much information out there. Some of which verges 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 in boiling hot water and transfer into a very low oven at 100°C. Leave them there for at least 30 minutes although it is typically and 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.

The sound of the lids popping is a joyous wonder that I never tire of.

Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.
Sweetcorn Relish: The Ulitimate Burger Topping

Sweetcorn Relish: The Ulitimate Burger Topping

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Sweetcorn Relish is my absolute favourite burger topping (although never alone), making it at home means none of the gloopy nonsense this is bright & zingy.

Ingredients

  • 700 g Sweetcorn
  • 100 g Onion, Finely diced
  • 100 g Hungarian Hot Wax Pepper, If not available use 100g sweet bell pepper and four finely diced chili pepper
  • 100 g Brown Sugar
  • 2 Tsp Sea Salt
  • 3 Tsp Yellow Mustard Seeds
  • 1 Tsp Sweet Paprika
  • 1 Tsp Black Pepper
  • 250 ml Cider Vinegar
  • 500 ml Water

Instructions

  1. Prepare the corn, pepper and onion trying to chop the pepper to roughly the same size as a kernel of sweetcorn
  2. Add all of the remaining ingredients into a large pan with the vegetables and bring to a boil
  3. When the liquid comes to a boil reduce the temperature and simmer for 10 minutes
  4. Then can to your preference, I have added my method in the description to the left

Notes

You can preserve this anyway you wish, I personally favour heating jars in a very low oven (100°C) and then filling with the hot pickle and sealing immediately, this recipe will fill two 600ml jars.

The calorific value of this recipe is for the full amount.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving:Calories: 1522 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 4927mg Carbohydrates: 348g Fiber: 49g Sugar: 148g Protein: 41g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

Readers Comments

50 thoughts on “Sweetcorn Relish, The Ultimate Burger Topping”

  1. A truly lovely idea! I love the little kick added to this – definitely something to try very, very soon! Thanks for the inspo Brian.

  2. We were looking for something to top our burgers next week, and this looks like something to try out! Thanks for sharing!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

    • 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 🙂

  7. 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 🙂

  8. 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

  9. 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.

  10. 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!

  11. This relish looks absolutely gorgeous and so tasty! What a great recipe! Gonna have to hold onto this one to try next season.

    • I like it when I get nice ideas, never thought of munching on these with tortilla chips, roll on midweek football on Tuesday/Wednesday 🙂

  12. 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!

  13. 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.

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