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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 38kcal
Author Buy This Cook That


  • 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.


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


Serving: 1g | Calories: 38kcal | Carbohydrates: 7g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 118mg | Potassium: 60mg | Fiber: 0g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 7.8mg | Calcium: 5mg | Iron: 0.1mg