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Sweetcorn Relish

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: preserves
Author: Karon Grieve


  • 4 ears of corn
  • 2 red peppers
  • 2 red chillis
  • 1 small onion
  • 1 stick celery
  • 1 clove garlic minced
  • 1 tbsp salt
  • 200 g/7oz sugar
  • 400 ml/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.