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Red Pepper and Corn Relish

Red Pepper and Corn Relish

"Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to"
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servings 21 cals
Serving size has been adjusted!
Original recipe yields 80 servings


  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

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.

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  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 tumeric 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.

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Read all reviews 15
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Surprisingly the ingredients really complimented each other! THis went great with Cuban Shredded Pork and crusty bread.

This was awesome! It went great with our hamburger dinner. I think it's better than Red Hot and Blue (restaurant in the SE part of the state). I roasted the peppers in the oven and have to sa...

I brought this to our Family Christmas Party and it was the only dish that was completely eaten. I've given the recipe to several people because they enjoyed it so much.

I only made this to clear out some leftovers but I will hang on to the recipe! It was very good. I cut down the recipe so I could just use one bag of corn (which is about 2C). I also had to make...

I have only just mixed this up...thought it has not had time to set in the fridge, I can't stop eating it. I have made this for a vegan pot luck and I am sure it will go over great. I used a ja...

Very flavorful relish - sweet and tangy with just a hint of heat. It's wonderful, just as it is, but I may add a bit of celery seed the next time because I think that flavor would compliment th...

This is so delicious! The addition of the real maple syrup definately puts it over the top in smooth flavor.

Great side. I bought the mixed small peppers from Costco but it was a lot of work to break them down. I didn't have cider vinegar, green onions, or maple syrup. I skipped the onion, used Balsami...

A wonderful recipe! We did not add the hot sauce but added a tablespoon of sugar. It was great with pork chops.

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