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–+ servings

Jalapeno Corn Relish

4.25 from 20 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Chill 1 hour
Total Time 20 minutes
Course Appetizer, Relish
Cuisine American
Servings 16 Quarter-cup servings
Calories 38 kcal

Ingredients
  

  • 15 ounces kernel corn drained
  • 2 jalapenos seeded (partially, if desired), finely diced
  • ½ cup red onion diced
  • ½ red bell pepper seeded, diced
  • 2 cloves garlic finely minced
  • ½ cup water
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • ½ teaspoon curry powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions
 

  • 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.

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

Serving: 1gCalories: 38kcalCarbohydrates: 7gProtein: 0gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 118mgPotassium: 60mgFiber: 0gSugar: 3gVitamin A: 135IUVitamin C: 7.8mgCalcium: 5mgIron: 0.1mg
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