I've slightly adapted this sweetcorn relish with chilli recipe from one I found on the Sainsbury's magazine website. I've used frozen sweetcorn instead of fresh corn on the cob as I've always got a bag of frozen sweetcorn in the freezer.
It's a delicious relish ready in under 30 minutes, that's full of flavour, with a slight hint of chilli. Enjoy it in a sandwich, a toastie, a burger or on the side with barbecued or grilled food.
Tips
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- Store unopened jars of relish in a cool, dark place for a few months. Chill once opened.
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.
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Ingredients
- 500g frozen sweetcorn, defrosted in hot water and drained
- 225ml cider vinegar
- 125g caster sugar
- 1.5 tsp sea salt
- 3 tbsp cornflour
- half a cucumber, peeled, deseeded and cut into 5mm dice
- 2 red chillies, deseeded and finely diced
- 1 small red onion, peeled and finely diced
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Instructions
- Bring a pan of water to the boil, add the kernels and blanch for 1.5 minutes. Drain, and reserve 150ml of the cooking water.
- Heat the vinegar, sugar and salt in a medium saucepan, stirring to dissolve. Mix the cornflour with 3 tablespoons of the reserved cooking water to make a smooth paste, then whisk it into the vinegar mixture, along with the remaining cooking water, and bring to the boil. Add the kernels, cucumber, chillies and onion; simmer for 4 to 5 minutes, stirring until thickened. Pack into sterilised jars (see Tips) and leave to mellow for a few days before eating.
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Sweetcorn Relish with Chilli
Ingredients
- 500g frozen sweetcorn defrosted in hot water and drained
- 225ml cider vinegar
- 125g caster sugar
- 1.5 tsp sea salt
- 3 tbsp cornflour
- half a cucumber peeled, deseeded and cut into 5mm dice
- 2 red chillies deseeded and finely diced
- 1 small red onion peeled and finely diced
Instructions
- Bring a pan of water to the boil, add the kernels and blanch for 1.5 minutes. Drain, and reserve 150ml of the cooking water.
- Heat the vinegar, sugar and salt in a medium saucepan, stirring to dissolve. Mix the cornflour with 3 tablespoons of the reserved cooking water to make a smooth paste, then whisk it into the vinegar mixture, along with the remaining cooking water, and bring to the boil. Add the kernels, cucumber, chillies and onion; simmer for 4 to 5 minutes, stirring until thickened. Pack into sterilised jars (see Notes) and leave to mellow for a few days before eating.
Notes
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- Store unopened jars of relish in a cool, dark place for a few months. Chill once opened.
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.
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