The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Summer corn relish


You'll need

400 ml apple cider vinegar 220 gm (1 cup) white sugar 2 tsp each yellow mustard seeds and fennel seeds 2 tsp each white peppercorns and coriander seeds, coarsely crushed 2 tbsp sea salt 6 corn cobs, kernels removed 1 celery stalk, finely diced ½ Spanish onion, finely diced 4 long red chillies, thinly sliced widthways 2 fresh bay leaves

Method

  • 01
  • Combine vinegar, sugar, spices, salt and 250ml water in a non-reactive pan, stir over medium-high heat until sugar dissolves. Add remaining ingredients, bring to the boil, reduce heat to medium, simmer until tender (15-20 minutes). Transfer to sterilised jars, seal jars, stand until cooled, then refrigerate. Corn relish will keep refrigerated for 3-4 weeks after opening.

This relish is great on a sandwich with sliced ham and cheddar, or rolled up in a soft taco with grilled spice-rubbed chicken, oxheart tomato and coriander leaves. It's also fantastic drizzled with fresh lime juice in a salad of black beans, avocado and yellow grape tomatoes and served with grilled prawns. Makes 1.5 litres.

At A Glance

  • Serves 20 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 20 people

Featured in

Mar 2009

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×