Pennsylvania Dutch Corn Relish Recipe

Last Updated on October 14, 2025 by becky

A Pennsylvania Dutch corn relish recipe made with yellow corn, bell peppers, cabbage, celery, and onions in a tart-meets-sweet white vinegar base. The best Amish corn relish for cookouts, potlucks, and summer picnics!

Why Make This Corn Relish Recipe?

I grew up in York, Pennsylvania, not far from the Amish and Pennsylvania Dutch communities of nearby Lancaster County. Because of the regional emphasis on Amish and Pennsylvania Dutch cuisine, dishes like Amish macaroni salad, red beet eggs, pot pie, and chicken corn soup were ever-present at potlucks, picnics, and family reunions. (To say nothing of the whoopie pies, shoofly pie, and apple dumplings for dessert!) And of course, there was always plenty of corn relish to go around.

In Central PA, you can buy prepared corn relish at market houses like Central Market House (in my hometown of York) and Lancaster Central Market, as well as at local farmstands or greenmarkets. However, I love making my own from scratch.

Corn relish is incredibly easy to prepare, and it’s made from inexpensive, easy-to-find ingredients—yellow corn (fresh and frozen both work equally well), bell peppers, onions, celery, and cabbage, all simmered together in a tangy, sugar-and-vinegar base. This recipe comes together in a matter of minutes, and will keep in the fridge for up to two weeks. This savory side makes a colorful addition to summer gatherings, but I enjoy it just as much as an easy accompaniment to a weeknight dinner.

Ingredients for Making Pennsylvania Dutch Corn Relish

To make this corn relish recipe, start by gathering the following ingredients:

• White Vinegar – Vinegar acts as a preservative by lowering the pH level, inhibiting the growth of bacteria and mold. Taste-wise, vinegar gives the corn relish its tart, tangy flavor. I prefer to use a standard white vinegar, but you can make this corn relish recipe with cider vinegar, too.
• Granulated Sugar – Granulated sugar complements the acidic vinegar for a tangy-sweet taste.

• Celery Seed – Look for celery seed (bottled dried seeds from the celery plant) rather than celery salt; the latter will make the corn relish overly salty.
• Kosher Salt – I test and develop all of my recipes with Diamond Crystal kosher salt.
• Vegetables – You’ll need yellow corn kernels (fresh or frozen will both work; no need to thaw if using frozen corn), plus white cabbage, red and green bell pepper, celery, and white onion.

Serving and Enjoying PA Dutch Corn Relish

This PA Dutch corn relish makes a great side dish for picnics and summer parties. Serve it next to classic picnic fare like hot dogs and burgers, and along with other PA Dutch sides (potato salad and Amish macaroni salad are two of my favorites!) You can present the relish into a pretty ceramic dish or serving bowl, or do what I do and serve it straight from the jar.

Food Safety Considerations

Although I’ve scooped it into glass mason jars, this corn relish is not intended for home canning or long-term preservation. Instead, this is a “quick” relish, similar to refrigerator pickles (a.k.a. “quick pickles”).

Unlike traditional home canning, which creates a shelf-stable product designed to last for months or years at room temperature, a “quick” recipe like this one should be consumed within 1 to 2 weeks, and must be stored in the refrigerator at all times.

Make-Ahead and Storage Suggestions

After cooling, refrigerate the corn relish for at least 24 hours prior to serving, to allow time for the flavors to develop. Store relish in an airtight jar or food storage container in the refrigerator for up to 2 weeks.

Other Pennsylvania Dutch recipes you might enjoy:

Amish Macaroni Salad
Vegetarian PA Dutch Pot Pie

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

 

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