In a large mixing bowl, combine the corn, jalapeños, red bell pepper, and red onion.
In a small saucepan, combine the white vinegar, sugar, salt, and black pepper. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
Pour the vinegar mixture over the corn mixture and mix well.
Allow the relish to cool to room temperature, then stir in the chopped cilantro.
Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Prep Time: 15 minutes | Cooking Time: 5 minutes
Total Time: 20 minutes (plus chilling)
Kcal: 80 kcal | Servings: 6 servings
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