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Sweetcorn and chilli relish

Name: Sweetcorn and chilli relish
Yield: Makes one jar
Cuisine: American recipes
Ingredients: 4 sweetcorn cobs; 1 onion, sliced as finely as possible; 2 fresh red chillies, deseeded and chopped (optional); 1/2 tsp coriander seeds, crushed; Finely grated zest and juice of 1 lime; 200g caster sugar; 400ml rice vinegar or white wine vinegar; 1 tsp salt; 2 tsp cornflour

Published: 31 Aug 06
Updated: 18 Mar 24

A delicious hot relish to serve with grilled or barbecued meats and fish.

Easy
September 2006

Test kitchen approved

Makes one jar
Takes 40 min to make, plus cooling

A delicious hot relish to serve with grilled or barbecued meats and fish.

Nutrition: per serving

Calories: 37.9kcals
Fat: 0.3g (trace saturated)
Protein: 0.6g
Carbohydrates: 8.3g (5.8g sugar)
Salt: 0.1g

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Ingredients

4 sweetcorn cobs
1 onion, sliced as finely as possible
2 fresh red chillies, deseeded and chopped (optional)
1/2 tsp coriander seeds, crushed
Finely grated zest and juice of 1 lime
200g caster sugar
400ml rice vinegar or white wine vinegar
1 tsp salt
2 tsp cornflour

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Method

Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.
In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.
Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.