In most cases, corn relish recipes mean breaking out a pressure canner to preserve your bounty, but in the case of this Jalapeno Corn Relish, it’s all about quick, easy, and now! This recipe prepares just one jar that you can keep safely in your fridge for up to two weeks!
If you’ve been reading Lord Byron’s Kitchen for some time now, you’ll know how much I love a good canning recipe. Also, just in case you didn’t know already, I cannot live without sauces and condiments. Seriously, I can make an entire meal on canned relish, pickles, etc. This Jalapeno Corn Relish is my latest addiction and it’s a quick pickle type of recipe, which makes it even better!
A few years ago, I published a recipe for Sweet Corn Relish. It tastes just like the Bick’s brand, which was always in my mom’s fridge. I used to eat that stuff by the spoonful. I also shared my Southern Corn Relish recipe too. Unlike the sweet relish, that one has a little bit of heat to it.
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I’ve added jalapenos to a few recipes over the years, but I would always cut back on the suggested amount because I used to have such a fear of them burning my tongue and my insides. But, recently, I tried adding canned, fire-roasted jalapenos to a dip recipe, which was absolutely delicious!
There’s a common saying that not much in life is certain. Well, the one thing in my life that is most definitely certain is my love of jalapenos. How many times do I think to myself that I missed out on so many delicious recipes, because of my fear of trying spicy or hot food!? I’ve long gotten over that fear and Jalapeno Corn Relish is my reward!
IT’S A QUICK PICKLE YOU SAY?
Quick pickle is a term that is often applied to a fruit or vegetable that is pickled in a quick brine mixture. Usually, the brine will consist of water, vinegar, sugar, and some seasonings. Quick pickle-type recipes are very popular and most of the time can be completed in less than thirty minutes. In this case, my Jalapeno Corn Relish is a quick pickle recipe.
Quick pickle recipes are great for the non-canning/preserving home cook because they require no long-term canning process, and no special equipment, and they can be stored in the refrigerator for a period of time. In this case, the relish can be safely stored in the fridge for 2 weeks. Keep in mind that the relish is not shelf-stable like traditional canning recipes, so it must be kept in the fridge.
INGREDIENTS NEEDED FOR THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Corn – You can fresh corn that has been cooked, cooled, and removed from the cob or even frozen corn for that matter. But, to be perfectly honest, well-drained canned corn works best here.
- Jalapeno Peppers – It’s up to you if you want to remove the seeds or not. It all depends on how much spice you want in your relish.
- Red Bell Pepper – In this case, I’m using fresh bell pepper, but roasted red peppers are really good here too.
- Red Onion
- Garlic – Use freshly minced garlic.
- Water
- Apple Cider Vinegar – This is one of my favourite vinegars and I use it often.
- Brown Sugar – All relish recipes have a sweet component.
- Salt and Ground Black Pepper
- Mustard Seeds – Don’t skip the mustard seeds. They add flavour and scent.
HOW TO MAKE JALAPENO CORN RELISH
Measure the corn, jalapenos, red bell pepper, and red onion into a bowl and toss to combine. Transfer this mixture to a mason jar. (You can use one large jar or divide it among smaller jars if you wish.)
Next, measure garlic, water, vinegar, brown sugar, salt, ground black pepper, and mustard seeds into a saucepan. Stir and bring to a boil over medium heat until all of the sugar is completely dissolved.
Pour the hot brine into the jar with the vegetables until all of the veggies are covered. Place a lid on the jar and set aside for 30 minutes to cool slightly. Transfer the jar to your fridge for at least 2 hours before serving. Jalapeno Corn Relish will keep in your fridge for up to two weeks.
MORE PICKLING RECIPES
I love to pickle things! There are two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method be applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!
In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!
USE CANNED CORN FOR THIS RECIPE
As much as I love the taste of fresh corn, I’m sticking to my roots and using canned corn for this recipe. Don’t be ashamed of using canned corn. I know so many foodie snobs who put down food that comes in a can. Well, I’m not one of them.
I was raised on canned foods. In many instances, if my parents refused to buy canned foods, our meals would have been rather bleak. In the cold and vicious winters of rural Newfoundland towns, canned food is a staple that helps residents get through those long winter months.
Besides, argue as much as you will, canned corn has a very distinct flavour. I love the flavour, to be honest! But, I’ve never been able to recreate it. If you are a purist, and you simply cannot use canned corn, you go ahead and use fresh. But, be fair warned; the result will not taste as good!
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Jalapeno Corn Relish
Ingredients
- 3 cups canned corn, well drained
- 1/2 cup jalapenos, diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon mustard seeds
Instructions
- Measure the corn, jalapenos, red bell pepper, and red onion into a bowl and toss to combine. Transfer this mixture to a mason jar. (You can use one large jar or divide it among smaller jars if you wish.)
- Next, measure garlic, water, vinegar, brown sugar, salt, ground black pepper, and mustard seeds into a saucepan. Stir and bring to a boil over medium heat until all of the sugar is completely dissolved.
- Pour the hot brine into the jar with the vegetables until all of the veggies are covered.
- Place a lid on the jar and set aside for 30 minutes to cool slightly.
- Transfer the jar to your fridge for at least 2 hours before serving. Jalapeno Corn Relish will keep in your fridge for up to two weeks.
Notes
Nutrition
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Karla Bannerman says
My grandma made a corn relish decades ago, I remember eating it, but cannot recall what we ate it with! The hazards of aging. Please make suggestions as to what I could serve this with. Love the thought of the jalapeños and combination of other veggies.
Love your recipes, I’ve used your Christmas cookies for a few years and always are the first yo go.
Karla