Sweetcorn relish is a tangy, slightly sweet condiment that pairs perfectly with grilled meats, sandwiches, or as a side to almost any savoury dish. With simple ingredients like vinegar, onions, and sweetcorn, this recipe comes together quickly and is a great way to preserve fresh or tinned corn.
Ingredients
300g sweetcorn (fresh, frozen, or tinned)
1 small onion, finely chopped
150ml vinegar (white wine vinegar or apple cider vinegar works best)
2 tbsp sugar
1 tsp garlic powder
Salt and pepper to taste
Step-by-step Instructions
- Prepare the Sweetcorn:
- If using fresh corn, remove the kernels from the cob.
- If using frozen sweetcorn, defrost and drain it.
- If using tinned sweetcorn, drain it well.
- Cook the Onion:
- In a medium saucepan, add a small splash of vinegar (from the 150ml) and heat over medium heat.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened but not browned.
- Add the Sweetcorn and Seasonings:
- Add the sweetcorn to the onions and stir to combine.
- Sprinkle in the garlic powder, then pour in the remaining vinegar and 2 tbsp sugar. Stir everything together.
- Simmer the Relish:
- Bring the mixture to a simmer over medium heat.
- Let it simmer for 15-20 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
- Taste and Season:
- Season the relish with salt and pepper to taste. If you prefer a sweeter relish, you can add a little more sugar at this stage.
- Cool and Store:
- Remove the saucepan from the heat and allow the relish to cool slightly.
- Transfer the sweetcorn relish into sterilised jars. Once fully cooled, seal and store in the fridge for up to 2 weeks.
Tips!
If you like a bit of spice, try adding a pinch of chilli flakes or a chopped fresh chilli to the mixture for a kick of heat. This relish can also be customised with additional herbs like chopped coriander (unless you think it tastes like soap) or parsley for an extra burst of freshness.