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Sweet + tangy relish is one of my favorite things to make. Especially for the summer when the vegetables are fresh and full of flavor. This Sweet Hot Jalapeno Corn Relish is a perfect pop of sweet meets spicy to serve at your next gathering. Serve this colorful relish with chips, cornbread, or your favorite grilled main course.
BONUS: Get our easy Jalapeno Lemon-Limeade Cocktail Recipe in this post. (We might just have a thing for jalapenos.)
Sweet Hot Jalapeno Corn Relish (and a Bonus Cocktail Recipe)
Do you love sweet and spicy? Me, too. But no worries, even if you aren’t a fan of super hot foods, you can control the heat in this Southern style refrigerator relish recipe. Like it hot? Leave in a lot of jalapeno seeds. Like it mild? Remove all of the seeds.
I like it a little hot, so we added just a few seeds to this relish to give it a kick.
But the real secret of getting great flavor is from this quick pickle technique that we use a lot in our kitchen.
First, heat apple cider vinegar, water, and brown sugar in a saucepan. Stir in your seasonings and cook until everything is dissolved. Then pour the hot mixture over the corn and chopped vegetables.
Then chill. That’s it. All of the vegetables soak up the sweet + sour flavors of the vinegar mixture and makes an amazing relish. (I use this method a lot with cabbage slaw, too.)
To give this Sweet Hot Jalapeno Corn Relish a unique twist, we added curry powder. The flavor is perfect and it gives the relish a beautiful golden color.
So what about that cocktail recipe I mentioned? Well, a gal has to have something to sip on during the summer. While my jalapeno corn relish is chilling in the fridge, I’m chilling on my deck with this Jalapeno Lemon-Limeade made with Henry’s Hard Sparkling Water.
Henry’s Hard Sparkling Water has only 88 calories and no sugar. I repeat, zero sugar. I love having a low-carb drink option this summer, don’t you?
It has just as much alcohol as a regular beer without as many calories. Plus there are no artificial colors or flavors. I love it because it is sparkling and refreshing. It tastes great on its own and makes an excellent cocktail mixer, too.
Speaking of which, check out this Bonus Recipe for Jalapeno Lemon Limeade. (That’s right, I’m crazy about the spicy jalapenos.) You can find Henry’s in Passionfruit, Lemon Lime, and the new Strawberry Kiwi flavor available in the variety pack.
For the Jalepeno Lemon Limeade Cocktail:
- In a glass, add 3 lime wedges, 2 or 3 slices of jalapenos, 1 ounce of vodka, and 1 packet of your favorite natural sweetener. (Optional).
- Using a wooden spoon or muddler, mash together the lime and jalapenos. The sugar and vodka will help get out all of the flavor.
- Pour in about half a can of Henry’s Hard Sparkling Water Lemon Lime flavor.
- Gently swirl with a spoon and pour over a tall glass of crushed ice.
- Fill to the top with more Henry’s, garnish with a fresh slice of lime and enjoy.
For just the right amount of spice, I removed almost all of the jalapeno seeds. If you like your drink with a lot of kick, leave a few in.
The bright refreshing bubbly of Henry’s with the fresh fruit and jalepenos is a major flavor sensation.
So grab your friends, pick up some Henry’s, and make this yummy Sweet Hot Jalapeno Corn Relish recipe for a fun and spicy gathering.
Love this recipe? Here are more I think you are going to like:
A little bit sweet, a little bit of heat. Sweet Hot Jalapeno Corn Relish and Jalapeno Lemon-Limeade Cocktails are a hot combination you are going to love.
Jalapeno Corn Relish
- 15 ounces kernel corn drained
- 2 jalapenos seeded (partially, if desired), finely diced
- 1/2 cup red onion diced
- 1/2 red bell pepper seeded, diced
- 2 cloves garlic finely minced
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- In a large bowl, combine the corn, jalapenos, red onion, bell pepper and garlic. Set aside. For a milder heat, remove all jalapeno seeds. For hotter relish, leave in seeds as desired.
- Stir together the remaining ingredients in a small sauce pan. Heat on the stove to a low boil, stirring frequently until the sugar has dissolved.
- Pour the vinegar and spice mixture over the corn mixture.
- Cover and refrigerate for one hour or more before serving.