Corn Relish

This sweet and tangy Corn Relish is the perfect topping for hamburgers or hot dogs. If corn is not in season, substitute frozen corn kernels.


1/2 cup brown sugar
1/2 cup white vinegar
1 1/2 tsp. salt
1 tsp. mustard seeds
1 tsp. fennel seeds
2 1/2 cups fresh corn kernels (about 4 ears of corn)
1 small onion, diced
1 stalk celery, diced
1 red pepper, diced
1 1/2 tbsp. cornstarch
3 tbsp. water


Add brown sugar, vinegar, salt, mustard and fennel seeds to saucepan. Bring to a boil. Add corn kernels, onion and celery. Stir to combine. Add red pepper. Bring back to a boil. Reduce heat and simmer, stirring, until vegetables have softened, about 12 to 15 minutes.

Add cornstarch and water to a small bowl. Whisk to combine. Add the cornstarch slurry to corn mixture. Bring to a boil. Reduce heat to a simmer. Cook, stirring, until relish thickens, about 5 minutes.

Cool and cover. Store in fridge. Use within 1 week.

Yield: About 3 cups