Corn Relish with Roasted Peppers Recipe

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Yvonne Dean Modified: March 23, 2022
Corn Relish with Roasted Peppers Recipe

How To Make Corn Relish with Roasted Peppers

You won’t ever think of using jarred versions anymore when you have this corn relish recipe. It’s mixed with jalapeno for some added kick.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 12corn ear
  • 1red bell pepper
  • 1green bell pepper
  • 4jalapenos
  • cupsapple cider vinegar
  • cupssugar
  • 1Spanish onion
  • 2tbspwhole grain mustard
  • salt


  1. Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.

  2. Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over. Transfer to a bowl, cover, and let cool slightly.

  3. Peel, stem, and seed the peppers and jalapeños. Cut the bell peppers into half-inch dice and the jalapeños into ¼-inch dice. In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring.

  4. Add the corn, peppers, jalapeños, onion, and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.


  • Calories: 608.50kcal
  • Fat: 4.61g
  • Saturated Fat: 1.06g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 1.50g
  • Polyunsaturated Fat: 1.61g
  • Carbohydrates: 140.47g
  • Fiber: 8.47g
  • Sugar: 98.28g
  • Protein: 11.31g
  • Sodium: 1354.54mg
  • Calcium: 32.65mg
  • Potassium: 1099.20mg
  • Iron: 2.27mg
  • Vitamin A: 87.43µg
  • Vitamin C: 101.11mg
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