Pickled Jalapeno Corn Relish! Not only does this relish brighten up your plates with its colorful presentation, but it also offers a wholesome option that’s perfect for health-conscious eaters.
Looking for a vibrant, healthy way to elevate your favorite Tex-Mex dishes? This Pickled Jalapeno Corn Relish is the perfect addition! Bursting with flavor, it combines crunchy pickled jalapenos, sweet corn, ripe tomatoes, crisp onions, and fresh cilantro for a light, refreshing, and tangy relish. It’s an incredible taco topper, adding a zesty kick. You can also stuff it inside burritos and wraps or serve it alongside enchiladas for an extra layer of flavor.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Honestly, I couldn’t get enough of this relish — it’s irresistibly tasty and refreshingly crisp! We loved spooning it inside wraps for a burst of flavor in every bite; it adds such a delightful zing that takes simple meals to the next level. If you’re looking for a quick, easy way to add some punch to your dishes, you’ve got to give this pickle jalapeno corn relish a try.
It’s perfect for summer cookouts, weeknight dinners, or anytime you want to brighten up your plate with fresh, vibrant flavors. Trust me, once you make this relish, it’ll become a go-to for Taco Tuesdays and beyond!
Tips for Success:
- Flavor Profile: This Pickled Jalapeño Corn Relish is healthy, light, and refreshing. Pickled jalapeños, corn, tomatoes, onions, and cilantro make an excellent taco topper, stuffed inside burritos and wraps or with enchiladas. Dress up your favorite Tex-Mex dish with this tasty relish.
- Grape or Cherry Tomatoes: We quartered the smaller grape tomatoes, but if the grape tomato was on the larger size, we cut the quartered grape tomatoes in half.
- Green Onions: You can leave them out if you wish, but we really loved them in this relish.
- Green Onion Substitutions: If you prefer finely chopped red onions, you can use them instead of the green onions.
- Corn: We tested this recipe with both regular canned corn and fire-roasted canned corn. Both are equally delicious. If you are trying to save money, then use regular canned corn or fresh corn.
- Pickled Jalapenos: Pickled jalapenos are fairly easy to find at most major grocery stores in the pickled food section (near the pickles, relish, and olives). Be sure to select tame (mild) versus hot pickled jalapenos.
- Pickled versus Fresh Jalapeno Peppers: You can use fresh jalapenos if you wish. We preferred the pickled jalapenos. If using fresh jalapenos, be sure to remove the seeds from the jalapenos. Make sure you select mild “tamed” jalapeno peppers. If the pickled jalapenos have a lot of seeds, remove the seeds.
- Cilantro versus Coriander: You can use ¼ teaspoon (+/-) dried ground coriander powder instead of the fresh cilantro if you wish.
- Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.
This relish does not freeze well.
Pantry Products:
- Pickled Jalapeños:We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers. There are many great brands of pickled jalapenos, feel free to use your favorite brand; however, be sure to select mild “tamed” pickled jalapenos.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Strainer (to drain corn) – optional
If you try this flavorful corn relish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Pickled Jalapeno Corn Relish
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 4 Cups 1x
- Category: Salad
- Diet: Vegan
Description
Looking for a vibrant, healthy way to elevate your favorite Tex-Mex dishes? This Pickled Jalapeno Corn Relish is the perfect addition!
Ingredients
- 1 – [ 14.75 oz. can ] corn, drained *
- 1 ½ cup (8 to 10 oz.) quartered grape tomatoes *
- ½ cup chopped pickled jalapeno peppers *
- 4 green onions, thinly sliced (optional) *
- 3 to 4 Tablespoons finely chopped fresh cilantro (+/-) *
- 1 Tablespoon + 1 teaspoon lime juice (+/-)
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- Pinch to ¾ teaspoon sea salt (+/-) *
- Pinch black pepper
Instructions
- Place all the Ingredients into a medium-sized bowl, mix well, then serve and enjoy! Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 3 ½ to 4 cups
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