Fiesta Corn Relish Recipe

Author Photo
By Ellie Topp and Margaret Howard | Mar 24, 2020

Use fresh corn, hot peppers, sweet peppers, garlic, and onion from the garden to make this Mexican-style corn relish.

Photo by David P. Smith
  • Yields 4-1/2



  • 5 to 6 large ears fresh corn
  • 1 hot yellow pepper, seeded and finely chopped
  • 1/2 cup chopped sweet red pepper
  • 2 cloves garlic, minced
  • 1-1/2 cups cider vinegar
  • 3/4 cup sugar
  • 1/2 cup chopped red onion
  • 1/3 cup chopped green onions
  • 1 teaspoon ground cumin
  • 1 teaspoon pickling salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh coriander


  • Bring a large pot of water to a boil over high heat. Add corn. Cover and cook for 6 minutes, then drain and set aside until cool enough to handle. Cut corn kernels from cobs with a sharp knife.
  • Measure 4 cups corn kernels into a large stainless steel or enamel saucepan. Add peppers, garlic, vinegar, sugar, onions, cumin, pickling salt, and pepper, and mix well. Bring mixture to a boil over high heat. Reduce heat, and boil gently, uncovered, for 20 minutes, stirring often.
  • Stir in coriander. Cook for an additional 2 minutes. Remove saucepan from heat.
  • Carefully ladle relish into hot, sterilized pint or half-pint jars, leaving 1/2 inch headspace. Process for 15 minutes.

NOTE: To make relish when fresh corn isn’t available, use 4 cups frozen corn.

For more recipes, see Small-Batch Condiments.

Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).


The Complete Book of Small-Batch Preserving

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone else will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand-new chapter features freezer preserving as an alternative to the traditional methods.

Published on Mar 24, 2020