Active Time
20 Mins
Total Time
4 Hours 20 Mins
Serves 6
Photo: Becky Luigart-Stayner; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

How to Make It

Step 1

Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.

Step 2

Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes.

Step 3

Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses; add toppings.

Chef's Notes


Add a swirl of store-bought or homemade pesto to each serving.


Top every serving with 1 tsp. each sour cream and chopped cooked thick-cut bacon and 1/2 tsp. sliced scallions.

Spicy Corn Relish

Combine 1/2 cup fresh corn kernels, 2 tsp. minced red Fresno chile, 1 1/2 tsp. extra-virgin olive oil,  1/2 tsp. fresh lemon juice, and a pinch of salt. Divide mixture among servings