Sweet Corn and Chili Relish Recipe

A delicious and hot relish recipe that can be served over a variety of grilled meat and seafood. It has the perfect balance of sweet and spicy and takes less than 30 minutes to prepare. Try it with our E3 Strip Steak Fajitas or simply use it as a side to a nice grilled E3 Ribeye.

Sweet Corn and Chili Relish
Ingredients
  • 6 cups fresh corn kernels
  • 1 cup chopped sweet onions
  • 1 cup chopped red and green bell peppers
  • 1/2 cup jalapenos, chopped
  • 1/4 cup habanero peppers, minced (less or more depending on the heat you want)
  • 1 1/2 cup sugar
  • 2 cups cider vinegar
  • 1 1/2 tbsp ground mustard
  • 2 tsp sea salt
  • 2 tsp celery seed
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1/2 ts crushed red pepper
Instructions
  1. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes.
  2. Combine all ingredients in a Dutch oven. Bring to a boil over medium-high heat then reduce the heat to low and simmer for an additional 15-20 minutes, uncovered and stirring frequently.
  3. Mix warm water and cornstarch together. Stir into the corn mixture and cook for another 5 minutes until it thickens and the sauce coats the back of your spoon. Cool and serve over warm fajitas. You may keep the relish in an airtight container for up to 3 weeks.

Our sweet corn and chili relish recipe has the perfect balance of sweet and spicy. Give it a try!