Sweet and Spicy Corn Relish
This Corn Relish has charred fresh corn quick-pickled with jalapeno, garlic, and a sweet-tangy brine. A perfect summer topping for hot dogs, burgers, salads, and more.
Servings 2 cups
Calories 252kcal
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.4 ears of corn
- Cut the corn off the cob and add it to a large container with the sliced jalapeno and the garlic. Set aside.4 ears of corn
- 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.4 ears of corn
- Take off the heat and add the ice water, stir until the ice melts.4 ears of corn
- 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.4 ears of corn
- Serve on salad, sandwiches, hot dogs, with tortilla chips as a salsa, or eat on its own!4 ears of corn
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.
Nutrition
Calories: 252kcal | Carbohydrates: 57g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 412mg | Potassium: 398mg | Fiber: 3g | Sugar: 41g | Vitamin A: 275IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 1mg