Sweet & Spicy Corn Relish Salsa

Ingredients

  • 3 ears corn on the cob

  • ¾ cup sugar

  • 1 cup white wine vinegar

  • 1 jalapeño, center removed and finely chopped

  • ½ cup red onion, finely chopped

  • 2 cups chopped red, yellow, or green bell pepper

  • 1 clove garlic, finely chopped

  • 1 tbsp chopped fresh cilantro

  • ⅛ tsp salt

  • ⅛ tsp pepper

When the grill is hot and summer is in full swing, this Corn Relish Salsa makes the perfect sweet-and-spicy side dish. Roasted corn on the cob meets a tangy vinegar base, blended with fresh peppers, onions, and a pop of jalapeño heat. It’s bold, refreshing, and versatile—whether you spoon it over grilled fish or scoop it up with tortilla chips.

Cooking Steps

  • 1

    Roast the Corn: Remove husks and place the ears on a hot grill. Rotate with tongs until roasted and slightly charred.

  • 2

    Make the Base: In a separate saucepan, cook sugar and vinegar until the mixture reaches the soft ball stage (a string forms at the end of the spoon).

  • 3

    Combine: Cut the roasted corn off the cob (you’ll get about 1½ cups). Add corn, chopped vegetables, garlic, cilantro, salt, and pepper to the vinegar mixture.

  • 4

    Cook: Bring everything to a boil and cook until the corn is tender.

  • 5

    Cool & Serve: Chill before serving. Perfect alongside grilled fish, chicken, or steak.

  • 6

    Store in a jar or bottle in the refrigerator overnight to deepen the flavor.

Roughing It Easy

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