• Sumo

This summer relish can double as a delicious and mild salsa. The leftovers can be placed in freezer-safe containers and kept for up to six months! This recipe will make four, 8oz. jars worth of relish.

Black Pepper and Corn Relish with Lime Recipe

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 2 Onions, peeled and quartered
  • 1 Large Bell Pepper, seeded and sliced
  • 4 Cloves Garlic
  • 6 Cups Sweet Corn Kernels, fresh or frozen (if frozen, thawed)
  • 1 1/2 Cups Sugar
  • 1 Cup Vinegar
  • 1/2 Cup Lime Juice
  • 2 Tablespoons Sea Salt
  • 4 Bay Leaves
  • 1 Lime, halved and chopped
  • 1 Tablespoon Cracked Black Pepper


  1. Using a food processor, puree the onions, bell pepper, and garlic until finely diced and very juicy.
  2. In a large pot, stir together corn, sugar, vinegar, lime juice, sea salt, bay leaves and 1 1/4 cups water. Bring to a boil then reduce heat and simmer for 20 minutes, stirring often.
  3. Add the lime and cook ten minutes longer; mixture should be thickened considerably.
  4. Stir in cracked pepper, remove from heat and cool.
  5. Serve with pita chips, tortilla chips or your favorite salsa snack!