This Sweet and Spicy Corn Relish has delicious roasted corn that is pickled with jalapeños, a perfect topping for salads or sandwiches and more! The perfect summer recipe.
Yum, talk about a flavor explosion! Fresh roasted corn, thinly sliced jalapeños, and garlic sit in a pickling liquid overnight. You will be pleasantly surprised at how amazing this is!
This is such a fresh topping for salads to sandwiches or just eat it as is! It is sweet, a touch spicy, and tart, you can’t ask for much more from a relish!
We make this so much during the summer, we are absolute corn lovers and always have an overabundance so we usually make a few batches of this, and trust me, we go through it!
It is one of those unique recipes that you won’t know that you’ll love until you try it. Those are the recipes I love, I’m pretty much down for trying anything because you never know what you’ll like and won’t!
But when it comes to this Corn Relish, you will fall in love. When I’m not using it as a topping I also love to sit with chips and eat it dip style. It is so multipurpose!
Some of my other favorite corn and side dish recipes that we have on our site include Mexican Street Corn, Corn and Tomato Salad and 5 Bean Salad!
WHY THIS RECIPE WORKS:
- With only a few ingredients it is quick and easy to make.
- You can use this as toppings for your favorite salads, sandwiches, or as a dip.
- Double this recipe to give as gifts or to serve more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Corn
Jalapeño
Garlic
Apple cider vinegar
Granulated sugar
Kosher salt
Ice water
Cooking spray
HOW TO MAKE SWEET AND SPICY CORN RELISH:
- Lightly spray the corn with cooking spray. Roast the corn over a grill or on a grill pan over medium-high heat until lightly roasted, 15 minutes turning occasionally. Let cool to the touch.
- Cut the corn off the cob and add it to a large container with the sliced jalapeno and the garlic. Set aside.
- Make the pickling liquid by adding the vinegar, sugar, and salt to a small saucepan over medium heat, stirring occasionally until the sugar and salt is dissolved, about 5 minutes. You know the sugar and salt is dissolved because the liquid will turn clear.
- Take off the heat and add the ice water, stir until the ice melts.
- Pour the liquid into the container with the corn, stir to combine. Place a top on the container and let it sit in the refrigerator for at least 4 hours or overnight is best.
- Serve on salad, sandwiches, hot dogs, with tortilla chips as a salsa, or eat on its own!
How easy is this recipe? Seriously, you really don’t need to do anything at all! That is the best part other than it being absolutely delicious and multi-purpose.
I can guarantee that you are going to like this one, it is just a whole new fresh and delicious spin on relish that you will want to put on everything.
CAN I USE CANNED OR FROZEN CORN?
While fresh corn on the cob is best for this recipe as we char it, if you are in a pinch you can use frozen or canned, you can char it in a pan on the stove to get a more smoky flavor.
WHAT CAN I SERVE THIS ON?
We like to put this on so many things or just use it as a dip, some ideas on how you can use this Corn Relish include:
- Hot Dogs
- Burgers
- Salads
- Tacos
These are just a few of the regular dishes that we serve this Corn Relish recipe on, but there are so many more different ways and I can guarantee you that you will find them!
HOW TO STORE:
You can store your relish in the refrigerator in an airtight container for up to 4-5 days. If you want you can seal this in a water bath where it will keep for up to a year in a cool dark place.
TIPS AND TRICKS:
- This can be doubled if you know you are going to be using this a lot.
- If you’re in a pinch you can use canned or frozen corn.
- This isn’t overly spicy and has a nice sweet-to-heat ratio.
- You can put this on any and all of your favorite dishes.
If you want a fun and easy recipe that is super unique but also super tasty then you have to try my Sweet and Spicy Corn Relish!
If you like this recipe you might also like:
If you’ve tried this SWEET AND SPICY CORN RELISH let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Sweet and Spicy Corn Relish
Ingredients
- 4 ears of corn husked
- 1 small thinly sliced jalapeno
- 1 clove garlic smashed
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup ice water
- Cooking spray
Instructions
- Lightly spray the corn with cooking spray. Roast the corn over a grill or on a grill pan over medium-high heat until lightly roasted, 15 minutes turning occasionally. Let cool to the touch.
- Cut the corn off the cob and add it to a large container with the sliced jalapeno and the garlic. Set aside.
- Make the pickling liquid by adding the vinegar, sugar, and salt to a small saucepan over medium heat, stirring occasionally until the sugar and salt is dissolved, about 5 minutes. You know the sugar and salt is dissolved because the liquid will turn clear.
- Take off the heat and add the ice water, stir until the ice melts.
- Pour the liquid into the container with the corn, stir to combine. Place a top on the container and let it sit in the refrigerator for at least 4 hours or overnight is best.
- Serve on salad, sandwiches, hot dogs, with tortilla chips as a salsa, or eat on its own!
Notes
- This can be doubled if you know you are going to be using this a lot.
- If you're in a pinch you can use canned or frozen corn.
- This isn't overly spicy and has a nice sweet to heat ratio.
- You can put this on any and all of your favorite dishes.
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