Spicy Corn Relish with Poblano and Red Jalapeño

Name: Spicy Corn Relish with Poblano and Red Jalapeño
Yield: Makes two 1-cup jars
Ingredients: ⅔ cup, cider vinegar; 2 tablespoons, water; 2 tablespoons, sugar; 1¼ teaspoons pickling, salt; ½ teaspoon, cumin seeds; ⅛ teaspoon, ground coriander; 1 , poblano chile, stemmed, seeded, and cut into ¼-inch pieces; 1 , red jalapeño or Fresno chile, stemmed, seeded, and chopped fine; ½ , small onion, chopped fine; 2 , ears corn, kernels cut from cobs (1½ cups)

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By Danielle Desiato

Appears in Cook's Illustrated September/October 2021

Side Dishes

Vegetables

Condiments

This tangy corn relish works perfectly as a topping for your favorite summer foods.

SERVESMakes two 1-cup jars

Spicy Corn Relish with Poblano and Red Jalapeño

WHY THIS RECIPE WORKS

We wanted a tangy corn relish to use as an alternative to the classic cucumber relish. Several recipes we tried called for cooking the corn before packing them into jars. We found that these methods produced overcooked, rubbery kernels. To ...

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