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Summer corn relish

Australian Gourmet Traveller recipe for summer corn relish.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 20 mins cooking plus cooling
  • Serves 20
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Summer corn relish
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.


  • 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


  • 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.
  • undefined: Emma Knowles & Lisa Featherby