Red Pepper and Corn Relish

Made  times

"Super yummy relish and a great way to use up that golden summertime corn."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


6 h 55 m servings 26 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
  2. In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground turmeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.


Most helpful
Most positive
Least positive

This was an interesting blend of flavors. Enjoyable and great for a summer day's appetizer.

I just finished trying this recipe. Absolutely delicious and so simple too.! A must try! What a delightful blend of flavours. Love it!

Other stories that may interest you