Sweet Corn Relish

Bet you didn’t think you’d open this recipe to find pecans studded throughout this recipe- but the toasted nuts are the perfect complement to the sweet corn and tangy brine. Serve this over rice, as a taco condiment or alongside dips at your next party.

This recipe makes 2-1/2 cups of relish.

Print this recipe


Sweet Corn Relish

2 Tbsp Vegetable oil
4 Ears of corn
1/2 Red onions
1 tsp White vinegar
1 Lime, juiced
1 cup Chopped and toasted pecans
4 Green onions (scallions), finely minced
1/3 cup Olive oil
3 Tbsp Cotija cheese
2 tsps Kosher salt
1 Hot pepper of choice, if desired, seeded and finely minced


  1. Heat up the oil in a grill pan or brush the ears with oil if using a grill. Cook the corn on all sides until they are nice and evenly browned.
  2. Remove the kernels from the ear into a bowl (to catch the corn milk). Toss in remaining ingredients. Serve warm or cold.