Sweetcorn relish is a tangy, slightly sweet condiment that pairs perfectly with grilled meats, sandwiches, or for me; a heaped scoop alongside fish and chips at my local chippy when I was a child.
Ingredients
- 300 g sweetcorn (fresh kernels, frozen & thawed, or well-drained tinned)
- 1 small onion, finely chopped
- 150 ml vinegar (white wine or apple cider work best)
- 2 tbsp granulated sugar
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Method
- Prepare the Sweetcorn
- Fresh: remove kernels from the cob.
- Frozen: thaw and drain.
- Tinned: drain thoroughly.
- Cook the Onion
- In a medium saucepan over medium heat, add a splash (about 1 tbsp) of the vinegar.
- Add the chopped onion and sauté for 5 minutes until softened (but not browned).
- Add Sweetcorn & Seasonings
- Stir in the corn, then sprinkle over the garlic powder.
- Pour in the remaining vinegar and add the sugar.
- Simmer & Reduce
- Bring to a gentle simmer.
- Cook, stirring occasionally, for 15–20 minutes until the liquid has reduced and the relish is slightly syrupy.
- Finish & Season
- Taste and season with salt and pepper.
- For extra sweetness, stir in a little more sugar; for heat, add a pinch of chilli flakes.
- Cool & Store
- Remove from heat and let cool slightly.
- Transfer to sterilised jars.
- Once completely cool, seal and refrigerate.