Fresh Corn Relish with Cider Vinegar
Bright, tangy relish made with fresh corn kernels, shallots, and red chilli, simmered in cider vinegar and caster sugar. The corn becomes golden and tender while the sauce reduces to coat each kernel. Optional fresh coriander adds herbaceous depth. Pairs well with grilled meats and sausages.
Ingredients
Instructions
- 1
Heat the oil in a saucepan.
- 2
Add the chopped shallot and cook until softened, about 5 minutes.
- 3
Stir in the corn, red chilli, cider vinegar, superfine sugar, dry mustard powder, and salt.
- 4
Bring to the boil, then cook until the corn is golden and the sauce coats the kernels, about 10 minutes.
- 5
Stir in the fresh coriander if using.
- 6
Leave to cool before serving.
Tips
For a chunkier relish, leave some corn kernels whole rather than fully breaking them down during cooking.
Store in sterilized jars for extended shelf life if canning.
Good to Know
Cool completely, then transfer to airtight jars. Refrigerate for up to 3 weeks. For longer storage, follow proper canning procedures using sterilized jars.
Prepare up to 3 days in advance and refrigerate. Flavors develop and improve with time.
Serve alongside grilled hot dogs, burgers, or pork chops. Also suitable with sausages or roasted chicken.
Common Mistakes
Do not skip the cooling step or the relish will taste overly vinegary; cooling allows flavors to mellow and balance.
Avoid overcooking the corn as it will become mushy and lose its bright color.