Sweetcorn relish with a touch of chilli
Makes: 3 x 350ml-400ml jars
Prep time: 15 mins Total time: 
Recipe photograph by Dan Jones.
Sweetcorn relish with a touch of chilli
Makes: 3 x 350ml-400ml jars
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (10g serving)
Calories
11Kcal
Fat
0gr
Saturates
0gr
Carbs
2gr
Sugars
1gr
Fibre
0gr
Protein
0gr
Salt
0gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 4 whole corn cobs
- 225ml cider vinegar
- 125g caster sugar
- 1½ tsp sea salt
- 3 tbsp cornflour
- ½ cucumber, peeled, deseeded and cut into 5mm dice
- 2 red chillies, deseeded and finely diced
- 1 small red onion, peeled and finely diced
Step by step
Get ahead
Store unopened in a cool, dark place for a few months. Chill once opened.
- Bring a pan of water to the boil and cut the kernels from the corn cobs. Add the cobs to the pan and return to the boil, then add the kernels; blanch for 1-2 minutes until tender. Drain, discarding the cobs, reserving 150ml of the cooking water.
- Heat the vinegar, sugar and salt in a medium pan, stirring to dissolve. Mix the cornflour with about 3 tablespoons of the reserved cooking water to make a smooth paste, then whisk it into the vinegar mixture, along with the remaining cooking water, and bring to the boil. Add the kernels, cucumber, chillies and onion; simmer for 4-5 minutes, stirring until thickened. Pack into sterilised jars and leave to mellow for a few days before eating.
