Corn Relish

Corn Relish

  By  , ,

October 27, 2015

  • Yields: 7 Pints
Corn Relish


1Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Measure 8 cups of whole kernel corn.

2Combine the chopped celery, onion, green pepper, and red pepper in a large pot. Add vinegar, sugar, 2 cups of water, celery seed, and salt. Bring this mixture to a boil and then simmer 5-6 minutes.

3In a small bowl, blend four, dry mustard, and turmeric in 1/2 cup of cool water. Add this flour mixture and corn to the pot. Cook relish, stirring for 5 minutes.

4Immediately pack hot relish into hot, clean half-pint jars. Adjust lids. Process immediately for 20 minutes, using boiling water bath method.


8 cups whole kernel corn (approx 15-20 large ears of fresh corn)

4 cups chopped celery

1 cup chopped onion

2 cups chopped green pepper

2 cups chopped sweet red pepper

2 cups vinegar

2 cups sugar

2 1/2 cups water (separated)

2 tsp celery seed

2 tbsp Mrs. Wages® Pickling & Canning Salt

1/4 cup all-purpose flour

2 tbsp dry mustard

1 tsp turmeric


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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