Huffpost Taste

Tangy Sweet Corn Relish

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Tangy Sweet Corn Relish

Tangy Sweet Corn Relish
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
A flavorful brine lends this pretty yellow relish an acidic kick. It's the perfect contrast to the richness of turkey and gravy.


  • 3 cups distilled white vinegar
  • 3/4 cup water
  • 1 cup sugar
  • 1 1/2 tablespoons yellow mustard seed
  • 1 scant tablespoon celery seed
  • 3/4 teaspoon tumeric
  • 1/2 teaspoon red-pepper flakes
  • 5 Turkish bay leaves
  • 3/4 teaspoon salt
  • 2 (1 pound) bags frozen yellow sweet corn
  • 2 yellow bell peppers, finely diced
  • 1 1/2 cups finely chopped onion
  • `1 cup finely chopped celery
  • Special Equipment: 5 (2-cup capacity) jars with lids


  • Bring vinegar, water, sugar, spices, and salt to a boil in a large heavy pot. Add corn, peppers, onion, and celery to brine mixture and simmer, uncovered until vegetables are crisp tender, 10 to 15 minutes. Spoon relish and brine into jars and cool, uncovered in the refrigerator, about 1 hour. Cover with lids and chill at least 2 days for flavors to develop.