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.
This recipe makes about 1 quart of relish. I like to transfer it to a jar with a lid for chilling and storing.