Sweet and Spicy Corn Relish

Ingredients 

• 4 ears of corn husked
• 1 small thinly sliced jalapeno
• 1 clove garlic smashed
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup ice water
• Cooking spray

Instructions

1. Lightly spray the corn with cooking spray. Roast the corn over a grill or on a grill pan over medium-high heat until lightly roasted, 15 minutes turning occasionally. Let cool to the touch.
2. Cut the corn off the cob and add it to a large container with the sliced jalapeno and the garlic. Set aside.
3. Make the pickling liquid by adding the vinegar, sugar, and salt to a small saucepan over medium heat, stirring occasionally until the sugar and salt is dissolved, about 5 minutes. You know the sugar and salt is dissolved because the liquid will turn clear.
4. Take off the heat and add the ice water, stir until the ice melts.
5. Pour the liquid into the container with the corn, stir to combine. Place a top on the container and let it sit in the refrigerator for at least 4 hours or overnight is best.
6. Serve on salad, sandwiches, hot dogs, with tortilla chips as a salsa, or eat on its own!

Notes

1. This can be doubled if you know you are going to be using this a lot.
2. If you’re in a pinch you can use canned or frozen corn.
3. This isn’t overly spicy and has a nice sweet to heat ratio.
4. You can put this on any and all of your favorite dishes.