Corn Relish

Updated February 23, 2016

A refreshing cross between a salsa and a true cooked relish.

Substitute 2 tsp ras-al-hanout (North African spice mixture) for the chile and cayenne. Serve warm.

Add ½ cup finely diced red, green, and yellow pepper with the cilantro.

4 servings

Preparation Time15 min

Preparation Time - Text15 minutes, plus standing

Cooking Time10 min

Cooking Time - Text10



Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, savory

Type of DishCondiments


  • Olive or canola oil
  • 1 red onion, finely chopped
  • 8 oz (225g) cherry tomatoes
  • 1 small fresh hot red chile, seeded and minced
  • 1 tsp light brown sugar
  • ¼ tsp cayenne pepper
  • 1 tbsp ketchup
  • 2 tsp white wine vinegar
  • 2 cups cooked fresh or thawed frozen corn kernels
  • Salt and freshly ground black pepper
  • Chopped cilantro, for serving


Heat 2 tsp of oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until beginning to soften.

Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce the heat to low and cover. Cook 5 minutes, until the tomatoes soften.

Transfer to a bowl and cool. Stir in the corn, ketchup, and vinegar. Season with salt and pepper. Cover and refrigerate overnight.

Just before serving, stir in the cilantro. Serve chilled or at room temperature.



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