Heat the oil in a large skillet. Add the red pepper, shallot, garlic, and jalapeno and sweat for 1 minute. Add a pinch of salt and then the corn and sweat for 30 seconds. Add the brown sugar, coriander, vinegar, orange juice, and cook for 8 to 10 minutes, or until the liquid reduces. Turn off the heat, stir in the chopped cilantro. Taste and adjust the seasonings, if necessary. Cool and transfer the mixture to a mason jar. The relish will hold for 1 month in the refrigerator.
Recipe courtesy of Michael Symon