Explainers

Summer corn relish

Australian Gourmet Traveller recipe for summer corn relish.
Summer corn relish

Summer corn relish

Chris Chen
20
15M
20M
35M

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.

Ingredients

Method

Main

1.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.

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