Food & Cooking Recipes Ingredients Pasta and Grains Corn Relish 2.4 (18) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 10, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 cups This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick. Ingredients 2 ½ cups apple-cider, or distilled white vinegar 1 ¼ cups sugar 4 teaspoons coarse salt 1 ½ teaspoons mustard seed 1 teaspoon fresh thyme, leaves ½ teaspoon celery seed ½ teaspoon crushed red-pepper flakes 2 to 3 bay leaves (optional) 8 to 10 black peppercorns (optional) 1 to 2 pieces whole allspice (optional) Kernels from 10 ears corn (about 8 cups) 2 small red bell peppers, stemmed, seeded, and cut into ¼-inch dice 2 small white onions, thinly sliced Directions In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes. Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month. Rate it Print