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Roasted Potatoes with Sweet Corn Relish

Roasted Potatoes with Sweet Corn Relish is a summer recipe that is bursting with flavor. It begins with a sweet corn relish with green peppers and red onions; a great summer preserve to keep all winter. Just one bite of this sweet corn relish and you will want to put it on every thing all summer long! The roasted potatoes, grilled onions and relish combine to make a magical gluten-free/vegan lunch or dinner.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: corn relish, gluten-free, potatoes, sugar free, vegan
Servings: 4
Author: Lora


  • 2 cups corn kernels cut from 2-4 ears, depending on how large the corn ears are

  • 1/2 cup plum tomatoes cut in small pieces (or 12 ripe cherry tomatoes, cut into 1/8-inch-thick slices)
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced green bell pepper
  • 1 garlic clove
  • 3/4 cup unseasoned rice vinegar end cut off
  • 2 teaspoons ground mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1 can of sweet peas or about 1 cup fresh or frozen
  • 1 large lemon cut and juiced, plus more as needed
  • Freshly ground white pepper
  • 1/2 teaspoon minced seeded, minced jalapeño
  • 1 teaspoon minced seeded, minced jalapeño, for serving
  • potatoes I used 3 sweet and 1 regular, use a all white or all sweet potato, peeled and cut into small chunks
  • 1 large onion cut into 1/2-inch thick slices
  • 2 Tablespoon extra-virgin olive-oil
  • Sweet Corn Relish for serving
  • Spring Green Pea Sauce for serving


  • If you’re using fresh corn, bring a pot of water to hight heat and boil the corn. Blanch the corn for about a minute and drain in a colander.
  • Let the corn cool and slice off the kernels. I had leftover grilled corn on hand and sliced the kernels off the ear.
  • Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside. If you blanched fresh corn, in the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, pepper, and turmeric. Bring to a low simmer over medium heat. Cook until the vinegar mixture heats up (if you are using sugar, until the sugar dissolved), about 3 minutes. Pour the liquid over the corn mixture and let cool. Refrigerate the relish for at least one day to develop the flavor.
  • In a medium sauce pan, bring 1/2 cup water to boil and then add in the peas (I used canned and drained the liquid). Add in the fresh lemon juice (add more if you like more of a lemon flavor, but I used juice of one large lemon). Add a little salt (I added about 1/2 teaspoon).
  • If you are using If you are using fresh peas, blanch them in a quart of boiling water (with lemon juice and salt)for about 3 minutes. If you happen to be using frozen, blanch (with lemon juice and salt) in the quart of boiling water for about 4 minutes.
  • If using the canned peas, once it heats up, add them to a blender. Puree until smooth. Add a little more water to thin it out if they’re too thick. (start with tablespoon at a time). If you are using the fresh or frozen peas, drain peas and add them to the blender. Add in 1/4 cup water to puree. Check salt and add a dash more, if needed. The pea sauce should be not too thick and not watery. It should be a consistency that is easy to pour out of the blender. Pour the pea sauce into a small bowl. Taste it and add more salt and lemon juice, if needed.
  • Heat oven to 375F. Line a baking sheet with foil paper. Add the potatoes to the sheet. Drizzle about 1 tablespoon extra-virgin olive oil on top of the potatoes. Sprinkle on some salt (about one teaspoon). Roast until they are tender and light brown. Should take about 15 minutes. While the potatoes are in oven, cook up the onion.
  • Add the remaining olive-oil to the onion slices and stir it together to completely coat. Heat up a large grill pan. If you don’t have a grill pan, you could cook the onion slices with a little bit of extra-virgin olive oil in a frying pan until they’re soft. Add the sliced onion pieces and cook until tender (should take about the time it takes to make the potatoes)and they have grill marks. When onion is ready, season with salt. Set aside on a small plate.
  • On a serving dish, place the potatoes. Add onions on top of the potatoes. Spoon on some of the sweet corn relish. Drizzle on some of the pea sauce. Serve the rest of the pea sauce on the side in a small bowl. Sprinkle on some extra chopped jalapeños, if you like it spicy.
  • Will last for 4-6 weeks refrigerated.


For the sugar: the original recipe calls for 1/4 cup of sugar for the sweet corn relish. Smitten Kitchen lowered sugar to 1 tablespoon. You could make the relish recipe with sugar, if you’re not Whole30-Paleo-Keto. Make it as sweet or less sweet as you like. This version is without sugar and uses the natural sweetness of the corn.
For a larger meal prep, double the recipe.
Thinking about storing this in your pantry? If you aren't keeping the relish in your refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. *Follow USDA canning instructions to do it completely safe.