Best Easy Corn Relish Recipes

EASY CORN RELISH

Steps:

• Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
• Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
• Bring to boiling; boil 1 minute.
• Pour over vegetables; stir well.
• Refrigerate, covered, overnight, stirring occasionally.
• Spoon relish into glass jar and tightly cover.
• Store in refrigerator up to 1 week.

CORN RELISH - QUICK & EASY

Steps:

• Combine all the ingredients in a mixing bowl and stir until thoroughly mixed.
• Pack into one or two glass jars with lids.
• Make up to two days ahead of time, or at least two hours before serving.

EASY CORN RELISH

Steps:

• 1. Clean and shuck corn. Remove niblets from cob with a sharp knife (or use frozen corn). Place corn niblets in a large pot.
• 2. Wash and dice all remaining vegetables. The idea is to have everything about the same size as the corn.
• 3. Add vegetables, seasonings and vinegar to the corn in the pot. Bring to a boil over medium heat. Allow to simmer 20 minutes, without a lid on, stirring occasionally until the liquid reduces by about half. It will not be very thick, but that's ok.
• 4. Ladle into prepared canning jars. Seal jars and process in boiling water for 15 minutes. This is best stored for at least a week before serving but it can be eaten the next day.

QUICK & EASY CORN RELISH

Steps:

• 1. In medium saucepan, heat sugar, salt celery seed, mustard seed, vinegar and red pepper to boiling; boil 2 mins. Remove from heat; stir in corn (with liquid) and remaining ingredients. Pack relish in hot, sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids. Cool and refrigerate several days to blend favors.