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Sweet Corn Relish

Sweet Corn Relish

A sweet and tangy relish to make when corn is at its peak!

  • Prep Time: 30 minutes
  • Total Time: 1 hour plus cooling time
  • Yield: About 4 pints


  • 1 red bell pepper seeded and chopped (about 1 1/2 cups)
  • 1 green bell pepper, seeded and chopped (about 1 1/2 cups)
  • 1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)
  • 2 cups chopped celery
  • 1/2 cup chopped fresh chili peppers, such as jalapeno
  • 3 cups white vinegar
  • 1/2 cup fresh lemon juice
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground turmeric
  • 6 cups sweet corn kernels (from about 12 ears)
  • 1 cup sugar
  • 4 teaspoons kosher salt


  • Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes, until the vegetables are somewhat softened and the sugar is dissolved.

  • Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes.

  • Pack the mixture into 8 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, fried fish, beans or rice.

Recipe Details