08/14/2026
This was one of my grandmother’s favourite recipes, and every time I make it, I remember why she loved it so much.
My version has a little twist, especially with the addition of bird’s eye chilies for just the right amount of heat. It is bright, tangy, a little sweet, and so much better than anything from a store-bought jar.
Fresh corn is at its best right now, so this is the perfect time to make a small batch.
Small Batch Spicy Corn Relish
2 tablespoons sunflower oil
1 cup white or red onion, finely diced
1 cup sweet red pepper, diced
2 to 3 bird’s eye red hot chilies, finely diced with seeds removed
1 cup cucumber or green zucchini, diced with seeds removed
4 cups fresh corn, about 4 cobs
1¼ cups rice wine vinegar
1 cup cane or white sugar
2 teaspoons mustard seed
2 teaspoons sea salt
1 tablespoon celery seed
1 teaspoon ground turmeric
1 tablespoon cornstarch
2 tablespoons water
Cut the sweet pepper and cucumber about the same size as the corn kernels. Finely dice the onion and hot peppers.
Heat the oil in a large pot. Sauté the onion, peppers and cucumber over medium-low heat for 3 to 4 minutes, until softened. Add the corn and cook for another 1 to 2 minutes. Remove from the heat and set aside.
In a small pot, combine the vinegar, sugar, mustard seed, salt, celery seed and turmeric. Bring to a gentle boil, then reduce to a simmer for about 7 minutes, stirring occasionally.
Mix the cornstarch and water until smooth. Add it to the vinegar mixture and cook for about 2 minutes, stirring until slightly thickened.
Pour the vinegar mixture into the corn mixture and stir over medium-low heat for 1 minute. Ladle into clean mason jars or sealable containers. Let cool, seal and refrigerate immediately.
Makes about three medium two-cup jars and keeps refrigerated for up to one month.
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📍 Filmed in Brockville, Ontario
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