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2 Easy Cold Side Dishes: Corn Relish Recipe and Zucchini Relish Recipe

Updated on November 30, 2007

If you're looking for easy cold side dishes or salad add-ons, try making these tasty and easy relish recipes. Corn relish and zucchini relish are delicious by themselves or as toppings for salads or grilled meat entrees.

These easy recipe ideas are simple to make, store, and serve. Both recipes can be made very quickly, and can be kept in the refrigerator for an extended period of time. They're served cold, so you can serve them any time you like, with no preparation time required.

These simple recipes are perfect side dish and salad solutions for picnics and outdoor meal occasions. They don't have any mayonnaise or dairy products, so you don't have health concerns when serving these tasty treats outdoors.

Simple Corn Relish Recipe


  • 2 cans whole kernel corn
  • 1 small jar diced pimiento peppers (4 ounces)
  • 1 red bell pepper
  • 2 tablespoons of extra virgin olive oil
  • 1/2 cup of sugar or Splenda
  • 1/2 cup of vinegar
  • 2 tablespoons of minced onion
  • 1/4 teaspoon of celery seeds


Drain corn and pimiento peppers. Chop the red pepper. Combine the corn, pimiento peppers, bell pepper, and extra virgin olive oil in a bowl, stirring well to combine. Place the remaining ingredients in a small saucepan over high heat. Bring to a boil, reduce heat to low, and simmer for approximately 3 minutes. Pour the hot dressing over the vegetables and olive oil, and toss gently. Cover and chill for at least 4 hours prior to serving. Serve cold.

Easy Zucchini Relish Recipe


  • 1 large onion (I prefer Vidalia or red onion in this recipe)
  • 2 cloves of minced garlic
  • 2 tablespoons of extra virgin olive oil
  • 2 large zucchini squash
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1/4 cup of sugar or Splenda
  • 1/4 cup of vinegar (I like white vinegar in this; some people prefer to use cider vinegar)
  • 1/4 teaspoon ground allspice


Peel the onion and chop into very small pieces. Sauté the onion and garlic in the extra virgin olive oil in a nonstick skillet over a medium heat until tender. Dice the zucchini and bell peppers. Add them to the skillet and cook for approximately three minutes over medium heat. Mix in the rest of the ingredients and simmer for approximately ten minutes. Transfer to a container with an air tight lid, cover, and refrigerate. Chill at least four hours before serving. Serve cold.

Serving Suggestions:

  • Add to green salad
  • Use as a topping for grilled salmon
  • Cover grilled chicken with relish
  • Enjoy as a cold, low calorie side dish


Submit a Comment
  • Michele Engholm profile image

    Michele Engholm 

    11 years ago from Hutchinson

    Yum...Thanks MG.

  • mgwhite profile imageAUTHOR

    Mary White 

    11 years ago from Mobile, AL

    It's never too late ! It'll be ready for lunch tomorrow, :->

  • teeray profile image


    11 years ago from Canada

    Is 11:30pm too late to start making relish? lol

  • MrMarmalade profile image


    11 years ago from Sydney

    The cold corn relish good the zucchini no

  • Zsuzsy Bee profile image

    Zsuzsy Bee 

    11 years ago from Ontario/Canada

    Great HUB!

    regards Zsuzsy


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