Make a jar of this sweetcorn and red pepper relish and we guarantee it will be one of the most useful preserves in your pantry. Sweetcorn relish is a great recipe to make in summer, when corn is in season, especially if you’ve been growing your own. It’s also a really simple recipe to follow if you’re new to chutneys and preserves. Why not give it a go?
Sweetcorn relish is a foodie favourite in the US, when corn on the cob is in plentiful supply during the summer months. Just as we like to make jams and chutneys with gluts of summer fruits and veg, American cooks love to mix up big batches of sweetcorn relish and preserve them in mason jars to enjoy the taste of summer long after the hot days and long nights have passed.
Of course you don’t have to just make this relish in the summer, and if you can’t get hold of good fresh corn, you can use tinned corn kernels instead, drained and rinsed.
We’ve added red pepper to this sweetcorn relish for a colour and flavour contrast, as well of plenty of heat and flavour courtesy of mustard seeds and fresh red chillies. It couldn’t be easier to make this simple relish, Just heat the ingredients in a preserving pan and leave to bubble away until it’s ready.
Once your relish is cooled and ready to eat, there’s so many things you can pair it with. Top burgers with sweetcorn relish, serve with ham and other cooked meats, or try a dollop with roast chicken. A little sweetcorn relish would go well with pancakes and bacon for a lazy weekend breakfast, or you could serve it as part of a cheeseboard. Make a few jars to give as edible food gifts.
How to Make Sweetcorn and Red Pepper Relish
1.Place all the ingredients in the preserving pan and cook
over a gentle heat, stirring occasionally until the sugar has dissolved.
2. Bring to the boil, then reduce the heat and simmer for 40
minutes until the mixture has thickened slightly.
3. Pot into sterilised jars, seal and label when cold.
500g (1 lb 2 oz) fresh corn kernels, approx 4 large cobs
2 red peppers, de-seeded and cut into small dice
2 onions, peeled and finely chopped
3 celery sticks, peeled and finely chopped
2 medium red chillies, de-seeded and finely chopped
2 tsp yellow mustard seeds
1 tsp celery seeds
200g (7 oz) granulated sugar
400ml (14fl oz) cider vinegar
1 tbsp salt
you will need
A large saucepan or preserving pan
Sterilised jars and vinegar proof lids
To remove kernels, stand the cob on its end on a large flat board. Using a sharp knife and cutting downwards, cut the kernels as close to the cob as possible.