This jalapeno corn relish is a delicious appetizer that I love to serve at home with some tortilla chips or to accompany a juicy steak. This relish is a fantastic way to preserve your vegetables while also coming up with a dish that can be used in many ways. You can add as many ingredients as you like too, which makes this relish super versatile.
This Jalapeno Corn Relish Goes Well With Some Tortilla Chips
To prepare this jalapeno corn relish you will need corn, curry powder, brown sugar, vinegar, garlic, bell pepper, onion, jalapenos, and sea salt. You can substitute some of these ingredients with things like tomatoes, red onions, mangoes, cumin, apple cider vinegar, honey, chili peppers, and hot sauce.
While not everyone loves jalapenos all the time, this recipe is not overwhelmingly spicy. Plus, you can always adjust the amount to match your level of heat. If you want to lower the spice level, add more bell peppers and vinegar too.
Before you do anything, mix the corn, onion, jalapenos, garlic, and bell peppers. Cook the rest of the ingredients over low heat and stir the sugar. Cook everything until the sugar dissolves entirely.
I suggest you start prepping your glass jars while your mixture cooks. Set them up in a canner ahead of time. While some people do not can their relish, you can do this if you prefer to save this dish for later.
You can then pour the hot mixture over the corn mixture and make sure everything is combined well. Ladle your relish into the jars and allow them to process for a while. If you are not processing them, simply seal them tightly, and allow them to cool down before you store them in the refrigerator.
Use this relish however you like, with some tortilla chips, on top of steak, or as a side dish for your next Mexican meal.
Jalapeno Corn RelishCuisine: Diabetes-Friendly, Vegan, Vegetarian, Gluten-Free, Heart-Friendly
15 oz (375 g) corn kernel, drained
1/2 cup (64 g) onion, diced
1/2 cup (120 ml) vinegar
1/2 cup (120 ml) water
1/4 cup (32 g) brown sugar
1/2 tsp curry powder
1/2 tsp salt
2 garlic cloves, minced
2 jalapenos, diced
1/2 bell pepper, diced
- Using a large mixing bowl, combine together the corn, onion, garlic, jalapenos, and bell pepper. Set aside.
- Mix the remaining ingredients in a saucepan and cook over low heat.
- Stir until the sugar is completely dissolved.
- Pour mixture from saucepan over the corn mixture. Stir well.
- Gently ladle corn relish into clean jars.
- Seal the jars and let them cool completely.
- Store in the fridge.
Looking to try another tasty relish recipe? Check out this Antipasto Relish!