This zucchini sweet corn relish is a wonderfully fresh and flavorful addition to your summer cooking repertoire. It's incredibly easy to make with the summer flavor of zucchini, corn and peppers. Trust me, once you try this relish - you'll be hooked!
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🌟 Why this recipe works
Corn relish is the perfect condiment for any BBQ that's easy to make using this canning method. Its flavor will complement any meat or salad you serve it with.
This corn relish is so flavorful with the sweetness from the summer corn, sugar, and bell pepper, while the vinegar adds a subtle tang. It will add life to any dish with just a few simple pantry ingredients.
Any home cook can make this tasty relish in no time that will provide you with enough jars to last over a year to serve with your favorite recipes, and watch your guests rave about it!
You’ll love how colorful this corn relish is! The green bell peppers and zucchini give it a beautiful green hue, while the corn kernels and turmeric powder add a touch of yellow. It’s sure to be the star of your next potluck or BBQ.
Compared to store-bought corn relish that uses artificial ingredients and costs a few bucks per jar, this fresh corn relish canning recipe is more affordable and has a superior taste.
🍽 Key Ingredients
This sweet corn relish uses colorful fresh pantry vegetables and warming aromatic spices.
Vegetables - Using fresh produce for this relish will maximize the color and flavor. Use Fresh corn kernels, green, yellow, and red bell peppers, zucchini, and onions.
Vinegar - We're using 2 types: red wine vinegar to give the relish a beautiful vibrant red color and white vinegar for its strength.
Spices - The spices make a big difference to the overall taste, and ground turmeric, celery seed, and mustard seed are perfect aromatic spices for relish recipes.
Sugar - Use white granulated sugar as it dissolves better and doesn't change the corn mixture color, unlike brown sugar.
Salt - Use canning salt or pickling salt.
Apple cider vinegar is commonly used for relish recipes and is a perfect substitute for red wine vinegar. You can use apple cider vinegar as a 1:1 substitution.
You can use kosher salt as a substitute for canning salt as long as it doesn't contain anti-caking chemicals. Use the conversion of 1 teaspoon of canning salt to 1 ¼ teaspoon of kosher salt.
🔪 How to make
This zucchini, sweet corn relish recipe is super easy to make using this canning method. Once the relish mixture has been cooked, it is transferred to tightly sealed jars and processed in the canner.
Without removing the peel, chop the zucchini into small pieces with a knife.
Chop one large red pepper, one yellow pepper, and one green pepper. I don't have a photo of a green pepper but I'm getting a ton of them out of the garden this year. Also, chop 3 medium size onions.
You will also need about 4-5 ears of corn. Use a knife to cut the kernels from the cobs.
Place all of the chopped veggies in a large bowl. Sprinkle ½ cup canning salt on the top and then add enough cold water to the bowl to cover the veggies. *Note: do not use regular salt because the additives in regular salt will make a cloudy mixture.
Cover and allow to stand at room temperature for 3 hours.
Transfer vegetable mixture to a large colander set in the sink. Rinse with cold water and drain.
In an 8-10 quart heavy pot, combine red wine vinegar, white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric and bring to a boil. Stir until the sugar dissolves, reduce heat, and simmer for 3 minutes.
Add the drained vegetable mixture and return to a boil. Reduce the heat again, and simmer, uncovered, for about 10 minutes, stirring occasionally.
Ladle into hot, sterilized pint jars, leaving a ½-inch headspace. Remove any air pockets, wipe rims, and apply prepared lids and rings. Tighten rings just until fingertip-tight.
Place jars in a boiling water canner and process for 15 minutes. Turn off the canner and let the jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals and store in a cool, dark place.
💭 Expert tips
Chunky or smooth relish
Chop the vegetables into small pieces for a chunky relish that looks great. Alternatively, if you want a smoother consistency, you can use a food processor to finely chops the vegetables.
📖 Recipe Variations
Mix up your corn relish with these three variations using the same recipe.
Roasted corn relish
Roasting the corn, zucchinis, and bell peppers before chopping and salting them adds a fantastic smokiness to the relish. You can roast them on a BBQ or char them in the oven under the broiler.
Spicy corn relish
If you want your relish spicy, feel free to add 1 or 2 chopped jalapenos and a teaspoon of cayenne pepper or chili powder.
Black bean corn relish
Make your relish even more delicious and heartier with 1 can of drained black beans. Mix the beans with the chopped vegetables when salting them, then boil the soaked mixture as instructed.
🥗 What to serve with
Sweet corn relish is the perfect condiment to WOW your guests with the sweet and tangy flavors and vibrant mixture of colors at any event.
This relish is perfect for serving meats on BBQs, like burgers, hot dogs, and slow-cooker ribs.
Mixed into salads or spooned on top of Mexican dishes like burritos, tacos, and nachos.
🙋 Frequently Asked Questions
Is it OK to use corn starch in canning?
No, when using thickeners such as corn starch, it interferes with the heat penetrating the jars in the canner while also turning the liquid inside the relish thick and cloudy.
Can you pressure can corn relish?
Yes, but it is not advisable. Pressure canning relish would destroy the chunky texture of the vegetables and turn them into much. Using the boiling water bath method is the best way to ensure the relish is preserved from bacteria and keeps its texture.
You can easily store this sweet corn relish in jars for well over a year, and it will stay as fresh as the day you canned them.
You can store the homemade relish at room temperature in the jars for up to 12 months in a cupboard or shelf away from direct sunlight. And in the fridge for 12 to 18 months.
Once the jars have been opened, the relish will need to be transferred to the fridge and eaten within a month.
You will notice the relish turning sour once it loses its texture and flavor, which usually happens after the 3rd to 4th week, depending on how tight the jars are sealed and how long the jars were left open to air in use.
🍳 Related Canning Recipes
If you like my zucchini corn relish recipe. Try one of my fantastic canning recipes for your next meal.
👪 Serving Size
This sweet corn relish recipe will give you enough relish to fill 8 to 10 medium-sized jars, which is enough to last for several months.
Corn relish is the perfect condiment for any BBQ. It’s easy to make, flavorful, and has many vibrant colors that will brighten up any table. Whether you’re serving it on meats or salads, the relish is a must-have this summer.
If you want to try something new this year, give our zucchini corn relish recipe a go. You won’t be disappointed!
Zucchini Corn Relish
- water bath canner, pint sized canning jars with lids and rings, large stockpot
- 4 cobs sweet corn kernals removed
- 4-5 large zucchini chopped
- 1 large red sweet pepper chopped
- 1 large yellow pepper chopped
- 1 large green pepper chopped
- 3 medium onions chopped
- ½ cup canning salt
- 1 cup red wine vinegar
- 1 cup white vinegar
- 1 ½ cup granulated sugar
- 1 tablespoon celery seeds
- 1 tablespoon mustard seeds
- 2 tablespoons ground turmeric
- ½ cup water
- Place all the chopped vegetables in a large bowl.
- Sprinkle the canning salt on top of the vegetables and add enough cold water to cover the vegetables.
- Cover and allow to stand at room temperature for 3 hours.
- Transfer the vegetable mixture to a large colander in the sink. Rinse with cold water and drain.
- In an 8-10 quart heavy stockpot, combine red wine vinegar, white vinegar, water, sugar, mustard seeds, celery seeds, and turmeric.
- Bring to a boil and stir until the sugar dissolves. Reduce heat and simmer for 3 minutes.
- Add the drained vegetable mixture to the pot and return to a boil. Reduce heat again and simmer, uncovered, for about 10 minutes, stirring occasionally.
- Ladle into hot, sterilized pint jars, leaving a ½ inch headspace. Remove any air pockets, wipe rims, and apply prepared lids and rings. Tighten rings until finger-tip tight.
- Place the jars in a boiling water canner, cover with water, and process for 15 minutes. Start timing the processing once the water in the canner is boiling.
- Turn off the heat and let the jars stand in water for 5 minutes.
- Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals and store in a cool, dark place.