Homemade Corn Relish (Fermented)

by Sarah Condiments, RecipesComments: 31

homemade corn relish
Homemade corn relish is simply divine.  Not only is the mix of flavors incredibly tantalizing, but the slight crunch and texture of the corn adds tactile delight to the culinary experience as well.

This time of year, homemade corn relish is a fabulous condiment to serve with those grassfed burgers sizzling on the grill.

This particular recipe for homemade corn relish adds the bonus of fermentation to the mix which makes this healthy condiment easy to digest and full of probiotics and enzymes with an extra boost of nutrition.

If you are low carbing it, homemade corn relish on your bunless burger provides a touch of starch that adds satisfaction to the meal that sometimes seems missing when you skip the bread.

Homemade Corn Relish (Fermented)

Adapted from Nourishing Traditions Cookbook


4-5 organic corn cobs

1 small organic tomato

1 small organic onion

1/2 organic red pepper

2 Tbl fresh cilantro leaves or 1/2-1 Tbl dried cilantro (where to find)

1/4 tsp red pepper flakes (where to find)

1 Tbl sea salt (where to find)

4 Tbl liquid whey (Do not sub powdered whey. If no liquid whey is on hand, you may use one more Tbl of sea salt instead)


Seed and chop red pepper.   Chop onion, tomato and cilantro.  Cut fresh corn off the cobs.  Place vegetables, corn, and remaining ingredients in a large bowl and pound lightly with a meat hammer or wooden pounder to release juices.

Place ingredients for homemade corn relish in a wide mouth, one quart mason jar and press down with the pounder to allow juices to cover.    Keep relish at least 1 inch below the top of the jar.

Cover tightly with lid and leave the homemade corn relish on the counter to ferment for 2-3 days and then refrigerate.

Homemade corn relish will last a month or more in the refrigerator.

Love fermented condiments?  Try these recipes too!

Fermented homemade ketchup

Homemade Teriyaki Sauce

Fermented mustard

Fermented cilantro salsa


Sarah, The Healthy Home Economist

Picture Credit

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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