How to make Sweetcorn Relish | Rosie Makes Jam Recipes

Sweetcorn Relish

This is such a great addition to any BBQ or picnic food but really, you will be eating it with everything before long! Use whole cobs or loose frozen/tinned for recipe, not both!


Onions (medium),
Peeled and chopped
1 each
topped, tailed and peeled
1 each
White Cabbage
8 oz
200 g
Red Bell Peppers
1 each
Green Peppers
1 each
Ginger, Fresh Root, finger sized,
Peeled and shredded
1 each
whole cob
5 each
tinned or frozen
500 g
20 fl oz
600 ml
Sugar, Soft Brown
8 oz
250 g

Rosie's Ingredient Calculator

Onions (medium)
Red Bell Peppers
Ginger, Fresh Root, finger sized
Mustard Seed, Yellow

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Place your chosen jars in a low oven to warm
  2. Finely chop the onions, carrots, white cabbage and the peppers - either by hand or by machine
  3. Peel and shred the fresh ginger
  4. Strip the corn from the cobs, if using, with a sharp knife, or drain well if using tinned
  5. Pour the vinegar into a large pan, add mustard seeds and salt and stir. Add all of the prepped vegetables and corn
  6. Cook ove a medium heat for 45 minutes stirring often
  7. Add the sugar and stir until dissolved, cook for a further 30 minutes
  8. Pot into the warm jars filling right to the top
  9. Check for air pockets and remove with a skewer of the blade of a dinner knife
  10. Seal with the lids immediately and leave until cold
  11. Label and store away from bright light
  12. For best flavour leave to mature for at least 4-6 weeks
  13. Brilliant with home made burgers and salad

How long will it take to make?

Preparation time:
15 mins
Cooking time:
1 hour 15 mins
Total time:
1 hour 30 mins

How much?

8-10 300g/12oz jars

Look after it

shelf stable for up to a year, refrigerate once opened

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Sweetcorn Relish

Sweetcorn Relish