Step 1

In a large bowl, combine the corn, jalapenos, red onion, bell pepper and garlic. Set aside. For a milder heat, remove all jalapeno seeds. For hotter relish, leave in seeds as desired.

Step 2

Stir together the remaining ingredients in a small sauce pan. Heat on the stove to a low boil, stirring frequently until the sugar has dissolved.

Step 3

Pour the vinegar and spice mixture over the corn mixture.

Step 4

Cover and refrigerate for one hour or more before serving.