Easy Corn Relish Recipe

Easy corn relish recipe or just corn chow-chow relish is a great side or condiment to eat any time of year. Who would think in the dead of winter I could be making corn relish? Luckily for me, our local Earth Fare is still stocking non-GMO corn on the cob. I have to admit, I have been so busy, I cooked and cut the corn on one day and today I am making the relish.

We have been making corn relish for over 25 years now.  Any time of the year is good to eat. This side dish can be eaten with hot meals like meatloaf or cold meals like subs.  Did I forget to mention how great it goes on all-beef, no nitrate hot dogs, or Turkey or venison sausage subs?

I am not sure what the real name for this recipe as I believe it may be calico corn, chow-chow, or corn relish.  I have always called it corn chow-chow.  Maybe I liked the sound of it when I say it. 🙂 If you would like to read more information about canning from Ball, check out their website, Fresh Preserving.

Ingredients for Corn Relish

• 18 to 20 ears of cooked corn, cut off the cob
• One large onion (finely chopped)
• One whole green bell pepper finely chopped
• One sweet red pepper finely chopped
• 4 cups of organic white vinegar
• 3 cups or 600 grams of sugar-(I used Sugar in the Raw)
• 2 tablespoons of salt
• 1 tablespoon of celery seed
• 2 tablespoons of mustard seed
• 1 teaspoon of organic turmeric

NOTE: I steam my corn on the cob in a pressure-cooker, for approximately 4 minutes; remove from the rack to cool for approximately 15 minutes; proceed to cut the corn off the cob.

Directions to Make Corn Relish

• Combine all the ingredients and a large stainless-steel saucepan
• Bring the mixture to a boil
• Simmer around 20 minutes
• Pour hot into hot jars, leaving ¼ inch headspace
• Process 15 minutes in a boiling water bath
• This will yield approximately 11 pints or 21 half-pint jars

Canning Safety

 It is very important to have some understanding of what canning is and how it works.  Canning can be a very reliable method of preserving your own food. Corn relish is considered a low acid food.  This is a great beginner recipe to make.

I will not be going over the importance of safety and how to sanitize your area should be when making this corn relish.  I will assume that you already are familiar with canning.  If you are not familiar with canning, I would suggest buying the Ball Blue Book the Guide to Home Canning and Freezing.

Boiling Water Bath Method

Since the corn chow-chow relish will be very hot, you will need to ensure that the water in the water bath is simmering.  When you put the pint jars into the water bath canner, the temperature of the water will be reduced.

I always have a large kettle of boiling water ready to add to the water bath canner to bring up the temperature, if needed.  Never pour boiling water on top of the glass jars. This may cause them to break.  Always add the boiling water to the side of the jars.

Timing the Water Bath Method

Once the water reaches a boil you will start the timer.  For this recipe, you will be processing the corn relish for 15 minutes using the boiling water bath method.  Add boiling water if needed to keep the tops of the jars covered during the 15 minutes.  Once the 15 minutes are up, remove the jars from the canner immediately and place them on a wooden rack to cool.

If done properly, you will hear the ping, ping, pinging as each one seals.  I always chuckle and think of it as a song.  If for some reason the seal does not stay down but pops up and down in the middle of the canning jar lid, you will have to refrigerate and consume shortly thereafter.

Canning Jars Prep

I have all my canning jars washed and placed in the oven on a warm setting.  I place them on a porcelain tray, jars upside down.  The oven keeps the canning jars very hot so when they are introduced to the hot corn relish they will not break or cool down the mixture. I also add an oven-safe pan filled with hot water, which I place the canning jar lids into the oven.

If you’re going to do half-pint jars then it will be easier to give them a water bath in something as an electric roaster.

When I do the pint jars, I have to use a large canner pot on top of the oven in order for them to fit in the canning bath. Since it’s only the two of us, I usually opt for half-pint jars.

The Shelf Life of Canned Foods

Not that this corn chow-chow relish will last very long, but if you do not use a lot of it, I have seen it last over a year on the shelf if properly canned correctly.  Also, be sure to inspect any food product when opening. Observe if there are any signs of mold present. 

Most importantly, check to see if there is a foul smell.  If any of the signs are present, dispose of the food properly.  Ensure that your family pets will not get into it.  If it is not consumable for humans, it is not consumable for your pets.

If you would like to make this wooden cooling rack I have a blog and a video on how to make it with and without tools! You can make this, I promise, it will last forever and makes a great gift. My DIY Heavy-Duty Canning and Cooling Rack blog will give you the instructions and also a visual video to follow step by step to create one, so check it out!

Hot Peppers in Corn Chow Relish

I have always wanted to try hot peppers in place of the bell pepper but I seem to always forget.  I think I will make a mental note; next time try at least one or two small hot peppers.  I think the Habanero pepper would be pretty in the relish. 

What do you think? You definitely can use dehydrated peppers, as I have so many times. If you are new to dehydrating, Dehydrate Food Naturally Using a Dehydrator will help you!

Using Smoked Corn for Corn Chow Relish

I almost forgot to mention smoking the corn and what a whole different spin the chow-chow takes on! You would smoke the corn until tender, it depends on the smoker. We prefer to leave the corn in the husk. We put the corn far away from the heat, top rack.

Again, the time depends on how full the smoker is, what the temperature is, and how far the corn is away from the smoke. I love anything smoked! How To Smoke Meat Naturally will give you tips and knowledge to smoke your own foods!

Using Frozen Corn for Corn Chow Relish

During the summer you may come into a lot of corn but not enough to make a full batch or you’re not ready to make a batch of relish.  Go ahead and steam it, remove it from the cob, and put it in the freezer.

It’s always fun in the middle of winter to make this recipe from corn that you grew or got during the summer from your local produce stand.  Sometimes I do not like canning in the summer because it is too hot and I am usually way too busy. 

During the winter, I seem to have more patience and time.  I also enjoy it more in the winter. Making this recipe on our woodstove is the ultimate best!

Try these awesome Easy Buttermilk Wheat Bread Machine Rolls to go with this side dish of corn chow relish.

Gift-Giving Canned Foods

This corn relish makes an awesome gift at Christmastime too. The colors are so pretty and people love having homemade food as a gift.  I usually tie a checkered red ribbon around the canning jar lid to make it look more festive.  I have also cut a 4-inch circle, cut it out with zig-zag scissors, and placed it under the out ring. Painting the outer ring with spray paint for festive colors also looks nice.

Corn Relish goes so well with my Skillet Peppered Steak Recipe and my Homemade Flaky Biscuits From Scratch for Two! However, my absolute favorite way to eat my Corn Relish is with my Bread Machine Sourdough Tortillas.

In Conclusion

Making corn relish doesn’t have to be completed. Using fresh, smoked, or even frozen corn makes for an awesome side-dish. We use only non-GMO corn we buy locally and from the health food center and I prefer to freeze it and make it later in the fall and winter. Check out other blogs that are a great dessert after any meal.

Desserts for Any Occasion

1. Carrot Cake with Dehydrated Carrots (or not)
2. Starbucks Inspired Chocolate Cake (no eggs)
3. Homemade Ice Cream-Eggless
4. Super Moist Pound Cake From Scratch
5. One-bowl Brownies

We would LOVE to hear if you have ever made corn chow relish, please leave a comment and let us know!

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