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Sauces

Sweetcorn Relish

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
  1. Prepare the Sweetcorn:
    1. If using fresh corn, remove the kernels from the cob.
    2. If using frozen sweetcorn, defrost and drain it.
    3. If using tinned sweetcorn, drain it well.
  2. Cook the Onion:
    1. In a medium saucepan, add a small splash of vinegar (from the 150ml) and heat over medium heat.
    2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened but not browned.
  3. Add the Sweetcorn and Seasonings:
    1. Add the sweetcorn to the onions and stir to combine.
    2. Sprinkle in the garlic powder, then pour in the remaining vinegar and 2 tbsp sugar. Stir everything together.
  4. Simmer the Relish:
    1. Bring the mixture to a simmer over medium heat.
    2. Let it simmer for 15-20 minutes, stirring occasionally, until the liquid reduces and thickens slightly.
  5. Taste and Season:
    1. 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.
  6. Cool and Store:
    1. Remove the saucepan from the heat and allow the relish to cool slightly.
    2. 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.