4 from 5 votes

Jalapeno Corn Relish

Course Appetizer, Relish
Cuisine American
Keyword corn relish
Prep Time 15 minutes
Cook Time 5 minutes
Chill 1 hour
Total Time 20 minutes
Servings 16 Quarter-cup servings
Calories 38 kcal
Author Buy This Cook That

Buy This

  • 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

Cook That

  1. 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.

  2. 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.

  3. Pour the vinegar and spice mixture over the corn mixture. 

  4. Cover and refrigerate for one hour or more before serving.

Recipe Notes

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

Nutrition Facts
Jalapeno Corn Relish
Amount Per Serving (1 g)
Calories 38
% Daily Value*
Sodium 118mg5%
Potassium 60mg2%
Carbohydrates 7g2%
Sugar 3g3%
Vitamin A 135IU3%
Vitamin C 7.8mg9%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.