Grilled Sweet Onion and Corn Relish

Reinvent your hot dog with a new topping like this Grilled Sweet Onion and Corn Relish. 

Corn Relish

While corn might not be the first thing you think of for topping your hot dog or brat, this recipe will have you questioning why you didn’t try it sooner! Few things are more delicious together than summer corn and diced onion. When grilled they become infused with smoky, sweet flavor. In this recipe, those pleasant flavors are brightened with a sprinkle of fresh cilantro and a squeeze of lime juice. Use this relish as a condiment for your build-your-own hot dog bar, or double the recipe and serve it as a side salad.



Grilled Sweet Onion and Corn Relish

Yield:  6 servings

Preparation time:  15 minutes

Grilling time:  15 minutes


3 ears of sweet corn, shucked

2 medium onions

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1 teaspoon fine ground sea salt

Olive oil for grilling


Heat the grill to 375 degrees F. Peel the onions and slice them into rings that are ¼ inch thick. Keep the rings intact for grilling.

Brush the grill with olive oil. Place the ears of sweet corn and the onion slices directly on the grill. Cook for 10 to 15 minutes. Turn the corn and flip the onions every 5 minutes to ensure even cooking. Once both begin to brown and soften, transfer to a cutting board.

Once cool enough to handle, place the corn cobs over a shallow bowl and cut off the kernels. Chop the grilled onions and add them to the corn.

Add the lime juice, cilantro and sea salt. Stir the relish well to combine all ingredients. Serve warm or at room temperature.

Looking for more ways to use onions at your next cookout? Be sure to check out our best tips for using summer onions for condiments and toppings. Onion Toppings For Your Summer Cookout !

Don’t forget to mark your calendars for the Outdoors with Onions Twitter Party on Thursday, July 21st at 11:30 am PT/2:30 pm ET. Follow #OnionsOutdoors and come prepared to chat about your favorite way to use onions for cookouts!


Recipe and images by Lori Rice for the National Onion Association





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