This no-cook/ no-canning corn relish recipe is what you make when you’re craving something fresh and crisp and summer sweet corn is aplenty! Just toss it together and you’re ready to serve it as an appetizer or on burgers, hot dogs, grilled chicken, pork chops and steaks! Enjoying those garden veggies just got simple.
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Other Reader Favorite Fresh Corn Recipes: Louisiana Maque Choux Cream Corn, Green Chile Corn Salsa Dip, Mexican Street Corn Pasta Salad, Louisiana Shrimp & Corn Chowder
How This Makes Summer Eating Easy
- No cooking. No canning. Just a little bit of dicing, herbs, spices, vinegar and you’re good to go. The only reason you might need a mason jar is for storing leftovers… if there are any.
- This easy recipe is seasonal & utilizes quite a few garden veggies. So it’s the perfect late summer condiment when you’re looking for ways to put all that produce to good use.
- It gets better if it sits in the fridge a day or two. Blame it on the vinegar. But as the corn and all those peppers and veggies marinate together, this corn relish only gets better with time.
- You could even call this a marinated corn salad. I’ve been known to serve it as a side dish instead of plain ol’ kernel corn.
- It’s versatile. It really zings served over grilled chicken or pork chops. But it’s also a sure-fire winner as an appetizer with cream cheese and good bread or multigrain crackers. I serve it on a garden vegetable crudité platter with a little southern hickory smoked ham and cheese as a little bite for get-togethers or for a light summer meal.
Sweet corn is one of those true gems of summer. We all start looking forward to its bright, crisp sweetness as soon as we feel that first bit of summer heat. “You got any sweet corn?” resounds in a chorus that’s almost as loud as the cicadas. And even though, you can grab an ear or two beforehand, around about mid July that corn hits a sweetness that will make your lips smack and teeth sing.
Granted, there are a myriad of ways to enjoy sweet corn. But my favorite doesn’t involve any cooking. Those little kernels of crunchy sweetness are best straight from the cob and tossed together in a simple fresh sweet corn relish.
What To Know Before Getting Started
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- fresh sweet corn on the cob, uncooked
- jalapeño pepper
- red bell pepper
- red onion
- grape or cherry tomatoes
- white vinegar
- minced garlic
- fresh basil
- salt & pepper
How To Make Fresh Corn Relish
Cut the Corn. (Shuck the corn and remove the silk first.) Cut the uncooked corn kernels from their cobs. I find it easiest to do this by standing the corn on its end on my cutting board and cutting straight down the sides of the cob, working my way around until all of the kernels are removed. (You don’t have to scrape the cob to get the “milk” or anything like that.
Toss the Veggies Together. In a medium bowl, toss with diced red bell pepper, tomatoes, red onion, basil and a little jalapeño (for just a tiny kick).
Whisk The Dressing. In a measuring cup, whisk together vinegar, salt, pepper, garlic and sugar and drizzle over the top. Toss again to make sure those veggies are good and coated.
If you’re not serving it right away, you might want to store it in a mason jar in the fridge until you’re ready to nibble on this refreshing little dish. It will keep bright and crisp up to 4-5 days in the fridge like this. Maybe a little longer, just keep your eyes on those tomatoes.
My Favorites For Serving This Recipe
Fresh Sweet Corn Relish is one of those wonderful summer go-to recipes that it’s great to have on hand. I hope you find some room in your week for a little sweet summer corn.
Want More Fresh Summer Appetizers?
Ingredients
- 2 ears corn uncooked
- ½ cup grape tomatoes diced
- ½ medium red onion diced
- ½ medium red bellpepper diced
- 1 medium jalapeño diced
- 1 tablespoon chopped basil
- ¼ cup white vinegar
- 1 teaspoon minced garlic
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the Corn. (Shuck the corn and remove the silk first.) Cut the uncooked corn kernels from their cobs by standing the corn on its end on your cutting board and cutting straight down the sides of the cob, working your way around until all of the kernels are removed. (You don’t have to scrape the cob to get the “milk."
- Toss the Veggies Together. In a medium bowl, toss the corn with red bell pepper, tomatoes, red onion, basil and jalapeño.
- Whisk The Dressing. In a measuring cup, whisk together vinegar, garlic, sugar, salt and pepper and drizzle over the top. Toss again to make sure those veggies are good and coated.
- If you’re not serving it right away, you might want to store it in a mason jar in the fridge until you’re ready to nibble on this refreshing little dish. It will keep bright and crisp up to 4-5 days in the fridge like this. Maybe a little longer, just keep your eyes on those tomatoes.
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