Photographer: Con Poulos. Stylist: Michele Cranston.
Corn relish is a delicious condiment to add to a classic ploughman’s lunch or irresistible cheese platter. This corn relish recipe also makes a most colourful and thoughtful gift for your loved ones.
Ingredients
Method
Heat oil in a large, heavy-based saucepan on medium heat, cook capsicum and onion for 8-10 minutes, without browning, until softened.
Add vinegar, sugar, chilli, turmeric, mustard and salt. Stir over a low heat until sugar dissolves. Increase heat to high and cook, uncovered, for 5 minutes. Add the corn and cook, stirring, for 5 to 10 minutes or until corn is tender.
Combine cornflour and 2 tablespoons of water in a small bowl, stirring until smooth. Gradually stir back into corn mixture. Bring to boil, stirring, until mixture thickens.
Spoon mixture into hot sterilised jars and seal.Â
Suitable to freeze. Always label and date your preserves at the time of cooking.
Test Kitchen tip
What to eat with corn relish
Corn relish is delicious served as a ploughman’s style lunch – sliced mortadella or ham, a sharp cheddar, pear and crackers. It’s also great with corned beef, grilled pork or chicken, a fried egg, or on sandwiches.
How to prepare corn cobs
For a no-mess way to remove the kernels, place the cob, tip down, into the centre of a bundt tin. Then, safely holding the stem, run a serrated knife down the sides to release the kernels from the cob into the tin.
To remove silks easily, trim the root end from the cob, place on a plate and microwave for 2 minutes (for two cobs of corn) then gently slide the husks and silk off the corn.
