Name: Summer corn relish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 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

Summer corn relish

Australian Gourmet Traveller recipe for summer corn relish.

Serves 20

Prep

15M

Cook

20M

Total

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

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

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.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Vanessa Austin