Poblano Corn Relish (Sweet and Tangy)

Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Pepper Geek takes part in various affiliate programs. This means that purchases through our links may result in a commission for us.

This poblano and corn relish quickly became a summertime favorite in our house. It’s a zesty, sweet, and slightly spicy topping that brings a burst of fresh flavor to your favorite dishes.

Made with crunchy corn, tangy poblano peppers, and a unique blend of spices, this relish adds a delicious kick to hot dogs, burgers, and fish. It’s easy to make and keeps well in the fridge, so you can enjoy for weeks. If you don’t finish it up before then.

This relish has the perfect balance of sweet corn, tangy vinegar, and a gentle kick from the peppers. We love making a batch of this with our fresh harvests to use throughout the week. It’s great for adding a bit of zing to a bland meal.

The combination of fresh corn and poblano peppers gives this relish its unique flavor. The cumin seeds and coriander add a subtle warmth that really ties everything together. And don’t forget the Fresno or jalapeño peppers – they bring just the right amount of heat to keep this relish interesting (and Pepper Geek approved).

What’s great about this relish is how many uses there are for it! You can spoon it over a burrito bowl, use it on its own as a dip for chips, or even use it as a topping for grilled fish and meat for extra crunch and flavor. It’s a fantastic way to add some Southwest flair to your dishes. Use it the same way you would a salsa verde or any other delicious salsa.

This recipe is also perfect for summer cookouts. It’s a great way to use up fresh corn and peppers from your garden when they’re in season. It keeps well in the fridge, so you can make a batch and enjoy it for a long time. And, we never have any issues gifting this to family and friends. It’s just that tasty.

Recipe Highlights

• Fresh corn off the cob gives you that sweet, crisp bite. You won’t get that from canned corn.
• Poblanos bring a mild kick, while Fresno or jalapeño peppers add a bit more heat – but don’t worry, it’s not burn-your-tongue-off spicy.
• The apple cider vinegar gives it a nice zing that goes great with the sweet corn and spicy peppers.
• You’ll end up with 4 cups of relish – plenty to last you through the week or to share with your family.
• It actually tastes even better after a day or two in the fridge, so it’s perfect for making ahead of time.
• This relish is vegan and gluten-free without even trying – it’s just how it naturally comes together.

Ingredients Needed

See the full list of measurements for each ingredient at the bottom of the post in the recipe card.

• Apple cider vinegar – This gives the relish its tangy kick. It’s the base of the pickling liquid.
• White sugar – Adds a touch of sweetness to balance out the vinegar and spices. I don’t recommend skipping this ingredient, but you can if you need to.
• Pickling salt – Different from table salt, it helps keep the veggies crisp.
• Cumin seeds – Use cumin seeds as opposed to ground cumin. The whole seeds add little bursts of flavor and slowly infuse into the relish over time.
• Ground coriander – Brings a subtle, earthy note to the mix.
• Poblano peppers – These are mild green peppers with a great flavor. They’re the star of the show here.
• Fresno or jalapeño peppers – For a bit of heat. Fresnos are spicier, while jalapeños are green and typically more mild.
• Onion – Adds a nice crunch and savory flavor.
• Corn – Fresh corn cut right off the cob is best. It stays crisp and sweet in the relish.

How to Make Poblano Corn Relish

Prep and chop the veggies. Chop the poblanos into 1/4 inch cubes. Finely chop the Fresno/jalapeño peppers and onion. Cut the corn kernels off the cobs.

In a Dutch oven or large pot, make the pickling liquid. Combine vinegar, water, sugar, pickling salt, cumin seeds, and coriander. Bring to a boil over high heat.

Add the poblanos, Fresno or jalapeño peppers, and onion to the boiling liquid. Turn the heat down to medium and let it simmer for 5 minutes until the veggies soften slightly.

Take the pot off the heat and stir in the raw corn kernels.

Use a ladle or funnel to pour corn mixture into jars. Leave about 1/2 inch of space at the top.

Let the jars cool completely at room temperature, then pop them in the fridge. For the best flavor, wait a few days before digging into your poblano relish.

Storage and Serving

This poblano corn relish will keep well in the fridge for about 2 weeks. Make sure to store it in airtight jars or containers to keep it fresh.

The flavors actually get better after a few days in the fridge, so try to resist digging in right away if you can! When you’re ready to use it, give the jar a little shake or stir to mix everything up again.

This relish is best served cold or at room temperature. It’s great spooned over grilled cookout food or burrito bowls. For a quick snack, try it with some tortilla chips. If you want to get creative, stir a spoonful into your sour cream or mayo for a zesty dip.

Tip: Always use a clean spoon when scooping out the relish to avoid introducing any bacteria that could shorten its shelf life.

Recipe Tips and FAQs

• For the best flavor, use fresh corn cut right off the corn cobs. If fresh corn isn’t available, frozen corn can work in a pinch, but avoid canned corn as it’s too soft.
• If you like your relish with more kick, leave some of the seeds in the Fresno or jalapeño peppers when you chop them.
• Don’t skip the few days of resting in the fridge before eating. This time allows the flavors to meld and develop, making the relish much tastier.
• If you find the relish too vinegary, you can add a bit more sugar to balance it out. Start with a teaspoon at a time until you reach your desired taste.
• Feel free to add other simple ingredients you love to make this poblano corn relish your own. Red onion, lime juice, lemon juice, black beans, and green bell peppers would all make tasty additions.

Can I use different peppers?

Absolutely. Feel free to experiment with different pepper varieties. Jalapeño peppers, fresno peppers, Anaheim peppers, and serrano peppers would all be delicious in this corn relish recipe. 

Is this relish spicy?

It has a mild to medium heat. If you’re sensitive to spice, you can skip the Fresno or jalapeño peppers and use bell peppers instead.

Can I can this relish for long-term storage?

You can preserve this recipe for long-term storage. Just be sure to follow the USDA canning guidelines unique to your area.

What if I can’t find pickling salt?

You can use kosher salt instead. Avoid table salt as it can alter the flavor in a negative way.

How do I cut corn off the cob without making a mess?

Try standing the ear of corn upright in a large bowl. As you cut down the sides of the cob, the kernels will fall into the bowl instead of scattering all over your counter.

Other spicy relish recipes to try

• Simple Jalapeño Relish Recipe
• Cranberry Jalapeño Relish