Hot Dog Relish (Easy Corn Relish Recipe)
Learn how to make a delicious summer bbq staple - hot dog relish recipe. This sweet and spicy corn relish is not only great for hot dogs but burgers, salads, tacos, omelets, pasta, potato salads and so much more. Make a double batch of it and enjoy the summer flavors for longer.
Ingredients
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 4 corn on the cob, grilled, boiled or baked
- 1 jalapeno pepper, chopped finely, seeds removed
- Salt and pepper to taste
- 1 cup apple cider vinegar
- ½ teaspoon turmeric powder
- 1 medium brown onion, diced
- 2 garlic cloves, minced
- 3 tablespoon tomato sauce
- 1 teaspoon lime juice, freshly squeezed
- 1 teaspoon grainy mustard
- 1 handful fresh cilantro, finely chopped
- ½ cup white sugar
Instructions
- Corn. Roast the corn on the grill, boil or cook in the oven.* Once cooked through, and cooled to the touch cut the corn kernels off the cob and set aside.
- In a large saucepot over medium heat add vegetable oil and once hot saute bell peppers. Stir until they start to soften and add in jalapeno, garlic, turmeric, salt, and pepper. Stir until just combined and follow with cooked corn, sugar, and vinegar. Stir the mixture until sugar is dissolved. Remove from heat, squeeze in lime juice and let cool.
- Once cooled, divide between glass jars/containers and refrigerate for 6 hours or overnight is best.
- Assemble the Hot Dogs. Toast the hot dogs and the buns, add shredded cheddar cheese on top. Pop them in the oven or grill for the cheese to melt and top with plenty of sweet and spicy corn relish. Enjoy the hot dogs while warm!
- This recipe makes about 1 ½ - 2 cups of homemade corn relish.
Notes
*How to cook corn on the cob (3 ways!):
Bake – rub the cobs with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft then let it bake for another 25 minutes.
Grill – Soak the corn in warm water for 15-20 minutes, oil the grates, and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.
Boil – For the stove, add the cobs, salt to taste into a large pot and fill up with water until it fully covers the vegetables. Corn on the cob boil time: Well, I know people do this differently, but my way is to take it to a boil and then simmer on medium-low for 10-15 minutes. Taste test for doneness and seasoning. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
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