Sweetcorn Relish

sweetcorn relish by larderlove

It’s the big 4th of July weekend and in honour of all my lovely American friends who will be enjoying an extra day off today and having picnics and BBQs with family and friends, I thought I’d share this super easy recipe for Sweetcorn Relish. Just perfect for jazzing up those burgers, hotdogs and fried chicken platters.

sweetcorn relish

I love sweetcorn, that sunshine colour that is guaranteed to brighten up any plate. The sweetness that winds around your tongue and the perfect pop of the kernels, it is kids food for the grown-ups too. Memories always spring to mind with food and for me sweetcorn was the first veggie to make me laugh and smile with joy at the sheer sweetieness of the taste. The little buds of goodness could also be flicked rather accurately at my brother across the dinner table, what could be better, food that makes you smile, laugh, get your own back on a sibling and even tastes good too. It is a winner any way you look at it.

sweetcorn relish

But what if you want to preserve all that fun, taste and frivolity and make the sweetcorn buzz last longer and be even better – the answer my friends is this super easy Sweetcorn Relish.

This is summer all the way, it is BBQs with friends, tall glasses, tall stories, good food and happy faces. It is kick back and enjoy food, nothing beats that (well okay, maybe flicking kernels at your brother at the age of 6, but what the hell).

Here is how to make your own Sweetcorn Relish;

4 ears of corn

2 red peppers

2 red chillis

1 small onion

1 stick celery

1 clove garlic minced

1 tbsp salt

200g/7oz sugar

400ml/14fl oz white wine vinegar

1 tbsp fresh coriander

1 tbsp fresh basil

Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.

Chop the red pepper, celery and onion into very small pieces just smaller than 1cm/1/4″.

Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.

Heat gently to dissolve the sugar and raise to a lightly bubbling simmer.

Cook like this for between 30 and 40 minutes.

Stir in the finely chopped herbs at the last minute.

Carefully ladle into sterilised jars (see here for best sterilizing methods) and pop on the lids.

Set aside for a couple of days to mature and use within 6 months. Once opened store in the fridge and use within 2 weeks.

Hope you will enjoy this taste of summer sunshine wherever you are.

Karon x

Sweetcorn Relish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 4 ears of corn
  • 2 red peppers
  • 2 red chillis
  • 1 small onion
  • 1 stick celery
  • 1 clove garlic minced
  • 1 tbsp salt
  • 200g/7oz sugar
  • 400ml/14fl oz white wine vinegar
  • 1 tbsp fresh coriander
  • 1 tbsp fresh basil
Instructions
  1. Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.
  2. Chop the red pepper, celery and onion into very small pieces just smaller than 1cm/1/4".
  3. Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.
  4. Heat gently to dissolve the sugar and raise to a lightly bubbling simmer.
  5. Cook like this for between 30 and 40 minutes.
  6. Stir in the finely chopped herbs at the last minute.
  7. Carefully ladle into sterilised jars (see here for best sterilizing methods) and pop on the lids.
  8. Set aside for a couple of days to mature and use within 6 months. Once opened store in the fridge and use within 2 weeks.

 

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