Sweet Corn Relish

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corn pecan relish

Sweet Corn Relish

Course: Side Dishes
Bet you didn’t think you’d open this recipe to find pecans studded throughout it- 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.
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  • 2 Tbsp Vegetable oil
  • 4 Ears of corn
  • 1/2 Red onion chopped
  • 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 tsp Kosher salt
  • 1 Hot pepper of choice if desired, seeded and finely minced


  • 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.
  • Remove the kernels from the ear into a bowl (to catch the corn milk). Toss in remaining ingredients. Serve warm or cold.