It's like a mini pickled salad that could top any of your favorite beef steaks, sandwiches or tacos. This corn, tomato, cucumber and vinegar mixture packs a flavorful punch.

  • 15 to 20 minutes
  • Makes 8 servings

Corn Relish


  • 1 cup frozen corn, thawed
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup chopped seeded cucumber
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt


  1. Combine all ingredients in medium bowl.  Cover and refrigerate at least 1 hour to allow flavors to blend.  Serve cold.

    Cook's Tip: You may use cooked fresh corn instead of frozen corn; omit sugar when using fresh corn.  

    Corn relish may be prepared a day ahead.

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