Green Chile Corn Relish is a fresh, flavorful combination of sweet-hot, corn, and that distinctive green chile flavor – great at cookouts with hot dogs, steaks & burgers.
Green Chile Corn Relish is my own take on an old classic corn relish recipe from an old friend – the distinct green chile flavor adds a special flair. This is great with any cookout or on the side with steak, hot dogs, burgers, whatever. It’s a nice sweet-hot combination.
My lifelong friend, Susie, and her husband have a spectacular garden every year and grow everything in this recipe except the green chiles. They make this recipe and many others and can enough to supply the family for the entire year. She’s a wonderful source for recipes (and other things). Of course, this is especially good made with fresh produce. Her version has serrano chiles, but no green chiles. There’s just something about that distinct green chile flavor that dramatically changes this relish.
I specified 2 cups of diced green chiles, enough to clearly taste that special green chile flavor – but this is a very forgiving recipe. You put more or less green chile in as you wish. Note I used medium hot – actually Big Jims. They’re my go-to workhorse chile; last year’s crop had especially good flavor. I’m not using the green chiles for heat here as the serrano chiles provide that. You can adjust both the green chiles and the serranos in this recipe to get your desired heat and flavor.
A nice thing about this recipe is that you’re canning it; that means you’ll have jars of it on the shelf all year round. This is a nice easy complement to all sorts of meals. Hope you enjoy it!
- 1 large cucumber, peeled, seeded, & roughly chopped
- 2 cups chopped onions
- 1 red bell pepper, seeded & chopped
- 4 cups fresh corn kernels (cut from 4-6 ears)
- 2 Roma tomatoes, diced the size of a corn kernel
- 2 red or green serrano chile peppers, seeded and minced
- 1¼ cup sugar
- 2 tbsp salt
- ½ freshly ground black pepper
- 1½ cup apple cider vinegar (5% acidity)
- ½ tsp turmeric
- 2 tsp mustard seeds
- ½ tsp ground cumin
- 2 cups diced green chiles, medium hot
- Working in batches as needed, pulse the cucumbers, onions, and bell peppers in a food processor just 3-4 pulses, so they are still distinguishable from each other and not pureed.
- Place mixture in a medium-sized thick bottomed pot. Add the corn, tomatoes, serrano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil, then reduce heat to a simmer. cover and cook for 20 minutes.
- Add the green chiles, cover, and simmer for 10 more minutes.
- Spoon the corn relish into clear, sterilized jars, and seal. Process in a water bath for 15 minutes
- for canning.
- Serve with hamburgers, hot dogs, in tacos, or with pork.
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