Make this simple pickled fermented corn relish recipe to boost the flavor of everything from salads to hot dogs- and boost your gut health, too.
Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.
I always think twice (or three or four) times before putting something like “foolproof” in a recipe title. There are so many variables with cooking, right?
I’d never say my famous whole wheat rolls are foolproof because, well, it’s yeast and nothing is ever foolproof with yeast! (Though I’m here to say you CAN have success with it – and a soft homemade wheat bread – but it wouldn’t surprise me if it took a couple tries.)
So you know if I have foolproof in the title that I am confident that anyone can have success with the recipe- every single time.
And that is this what this fermented corn relish recipe is. So easy, so yummy, and – get this – so good for you. Don’t you love it when those three things align in a food?
How can I be so sure that anyone can make this?
It has to do with these lids I found that make fermenting a no-brainer. And because there’s just a few ingredients to prepare – and that it’s ready to eat in just a few days.
Fermented corn relish was the second recipe I tried after these (even easier?) fermented pickled vegetables. I’m here to say, quick and easy recipes like this are a great way to introduce yourself to the world of fermenting (and I’ve just dipped my toes into it so far!).
Remember when I confessed I didn’t know what fermented things would taste like? I thought they’d be all weird and bubbly and was surprised to find they are just pickled vegetables, which I love!
The difference? They’re pickled with salt water, not vinegar.
How to use this fermented corn relish?
Treat it like any pickled relish and use it on salads, alongside meats, and as a topping for burgers or hot dogs- it tastes great.
The beneficial bacteria produced in the fermenting process feeds your good gut flora and helps your digestion work well, which in turn helps your overall health. (Here’s more on fermented foods and gut health if you’re curious.)
5 Minute Foolproof Fermented Corn Relish
So, I haven’t even mentioned the “5-minute” claim that’s in the title yet. I’m just as confident about that, too: 2 to 3 minutes to chop the onion and pepper, a minute to mix it together and another to fill, pour, press, and seal. It really is quick and easy, I promise!
The ingredients are basic things you may have at any time in your pantry, fridge and freezer:
- corn (either raw or cooked is fine)
- onion
- sweet peppers
- garlic
- sea salt
- red pepper flakes (optional if you don’t do spicy)
You can make this with fresh, in-season corn or frozen (I’ve also used leftover cooked corn on the cob).
Fermenting is actually a great, time-honored way to preserve vegetables, though you do need to refrigerate it versus traditional canning. And the fermentation does continue even when refrigerated, though it slows down a lot.
Update:
In fact, it’s so easy I even taught Brian to make it since he was eating it faster than I could make it! We made a video to show how anyone can make this delicious, healthy ferment:
In addition to the relish ingredients, you’ll also need:
Add your mixed ingredients to the mason jar and press down firmly with the back of a wooden spoon.
Fill jar with water (filtered or quality well water) until all the vegetables are covered.
Add a glass weight to help keep the vegetables submerged (this is optional, but I always use one).
The easy fermenter lids have a date tracker on top that makes it a cinch to remember how many days have passed since day one.
For this fermented corn relish, 5 days is perfect.
And that’s it! Simple, real food that’s easy to make and good for you.
It’s a theme around here that I’m embracing more and more (though there’s a time and a place for peanut butter chocolate celebration cake, am I right?). Simple is good, and a lot of times, best.
5-Minute Foolproof Fermented Corn Relish Recipe
Ingredients
- 2 cups corn kernels fresh or frozen (if using fresh, cut off cob, scraping ears as you go)*
- 1 small onion diced (or half large)
- 1 small sweet red pepper diced (or half large)
- 2 small cloves garlic minced (about 1-1/2 tsp.)
- 1 tablespoon sea salt**
- Β½ to 1Β½ teaspoons red pepper flakes, to taste - we like it spicy at the larger amount, start small so you can see what you'd like
- Filtered room temperature water***
- Quart mason jar + fermenting lid
Instructions
- Mix all the ingredients - except the water - in a medium bowl. Use a wooden spoon to stir and press the vegetables for a couple minutes to start to release the juices.
- Pack the ingredients into a clean, quart jar. Use the back of the wooden spoon to press everything down firmly in the jar 1-2 inches below the rim.
- Pour the water on top, covering the vegetables completely. If needed, weigh them down with a glass weight to keep them under the brine.
- Cover the jar with the easy fermenter lid (or another airlock lid or canning lid, though you will need to burp it if using a regular lid). Mark the date on the lid or jar.
- Ferment at room temperature for 5 days (or until desired flavor), checking occasionally to make sure the vegetables are still submerged. You should see bubbles in the vegetables.
- Once it is done, replace the easy fermenter lid with a regular storage or canning lid and place in the refrigerator for cold storage.
Notes
Nutrition
More simple recipes you may like:
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
Subscribe & Keep Track of Your Preserved Food
Keep track of the recipes you love & how much food you put up from year to year! Free with subscription to AOC's popular weekly newsletter full of useful information, behind-the-scenes updates, occasional offers and TONS more printables in the VIP Subscriber Library. We'll never send spam - read our Privacy Policy here.
Bruna Depole says
I made this recipe and it was by far my favourite fermented food I made myself! So easy and definitely a no brainer! Thank you
Jami says
Wonderful – yes, now you know how we feel (and actually most people we share it with!).:)
Richard says
RE: “Fermenting is actually a great, time-honored way to preserve vegetables, though you do need to refrigerate it versus traditional canning.”
Fermentation is indeed a time-honored method of food preservation. It is ancient actually. Long before either refrigeration or or even canning. So why state as as though a fact that this fermented product needs refrigeration?
Jami says
Most people now do not have the cold, underground storage spaces that were used pre-refrigeration, so fridges are what we use now. Also, the product will keep fermenting at a fast rate on the counter and this relish, especially, isn’t good after a long ferment. Cold storage slows it down enough to keep it good for a couple weeks while we eat it. π
Sherryn Frigon says
I have this lids, along with several other kinds of fermenting lids. I like them but I find if I extract the air the way it says to do, by the third day I have liquid coming out of the top. Do you have this problem? Maybe I am trying to take out too much air?
Jami says
I think you may be trying to take out too much. The only time I use the syringe is when I have to open the lids during fermenting (like if my kraut isn’t under liquid anymore, etc.). Then I use the syringe for just 1-2 pumps until I feel the pressure. You don’t need to use it at all if you don’t open the lids.
Hope that helps!
Gail says
Dear Jami,
1) Please let me know why a wooden spoon. Can’t we use a plastic or stainless steel spoon?
2) Some small pieces of onion and red bell pepper are floating at the top of the water in the jars even with the glass weights. The pieces have a little water on top of them. I can’t seem to get them completely submerged. Is this a concern? If so, could you tell me what I can do? I’m using a plastic spoon, but have a wooden one. I just see wooden spoons as less sanitary.
Thank you, Gail
Jami says
1. You can use any utensil for pushing the vegetables down – it’s not in contact with the fermenting liquid for long enough for it to be an issue. I use a wooden spoon because that’s what I have that is big enough to tamp it down, but still fit in the jar.
2. You don’t need to worry about the “floaters” – there’s no way to keep them down and they will be fine (especially if you’re using the Easy Fermenter Lids). As long as the main part of the vegetables is submerged, you’re good to go!
Gail says
Thank you so much for your reply Jami! I am using the Easy Fermenter lids. I canβt wait until the corn relish is ready! Thanks for this easy recipe!
Loyal Adams says
Cut fresh corn off the cob raw or after it has been cooked? Can’t wait to try this today.
Jami says
You can use either raw or cooked corn, it’s up to you. Experiment with both to see if there’s a taste difference for you (I haven’t noticed much).
JM says
Hi Jami, what about corn from a can? Might that work as well?
Jami says
Hi! I hadn’t thought about canned corn for this fermented recipe – hmmm, it may work if it’s a quality corn with nothing added. If there’s salt added, I’d probably rinse first so it’s not too salty. My only thought is they might turn out a bit more mushy after fermenting since they’ve been processed. Maybe try a small jar?
Mary says
Jami, would ROASTING the corn first change any later part of the method in this recipe? I’m thinking everything else would stay the same, as this recipe is not for “canned” corn. I’m new at fermenting and really don’t need a fail at the beginning of my efforts, so I thought I’d ask you, due to your experience. I know the recipe wouldn’t be a five minute one, but I’m willing to spend more time on this for the added flavor. Thanks! Have a lovely day.
Jami says
You know, I don’t know, Mary! Almost all recipes for fermented corn relish start with fresh corn cut from the cob, but I’ve been successful at making it with frozen corn (that’s been blanched) and leftover cooked corn, so I included these options in my recipe. Nothing came up on Google either for or against, so I can only say to try it and see what happens. π