A red jalapeno pepper adds a colorful and spicy touch to this corn relish recipe. Serve as an accompaniment with your favorite grilled meats.

Source: Better Homes and Gardens


Recipe Summary

25 mins
30 mins
55 mins
1 cup


Ingredient Checklist


Instructions Checklist
  • Cut corn from cob (should have 1 cup); set aside. In a large nonstick skillet cook onion over medium heat until onion start to brown, about 6 minutes. Add jalapeno and cook 4 minutes more.

  • Add corn. Press garlic from skin and add to skillet along with sugar and vinegar. Cook and stir 5 minutes more (the corn should be cooked but still firm). Transfer to bowl and cool. Store, covered, in refrigerator for up to 3 days. Makes about 1 cup (8, 2-tablespoon servings).

**Roasted Garlic:

Preheat oven to 425 degrees F. Peel away the dry outer layer of skin from 1 head of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving the bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with a little olive oil. Cover with foil and bake for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside until cool enough to handle. Store, covered, in refrigerator up to 3 days.

* Handling Hot Peppers:

Because jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapenos as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapenos, wash your hands well with soap and water.

Nutrition Facts

39 calories; carbohydrates 9g; insoluble fiber 1g; sugars 5g; protein 1g; vitamin a 48.6IU; vitamin c 3mg; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 4mg; potassium 80mg; iron 0.2mg.