Corn relish

A deliciously piquant condiment to add to a classic ploughman's lunch, this corn relish recipe also makes a most colourful and thoughtful gift for your loved ones.

  • 15 mins preparation
  • 30 mins cooking
  • Makes 4
  • Print


Corn relish
  • 1 tablespoon vegetable oil
  • 3 seeded, chopped
  • 1 onion, chopped
  • 1 1/2 cup apple cider vinegar
  • 3/4 cup caster sugar
  • 2 teaspoon turmeric
  • 2 teaspoon mustard powder
  • 1 teaspoon salt
  • 4 corn cobs, kernels removed (makes 3 cups kernels)
  • 2 teaspoon cornflour
  • multigrain bread, cheese, sliced ham, to serve


Corn relish
  • 1
    In a large, heavy-based saucepan, heat oil on medium. Saute capsicum and onion 8-10 minutes, until tender.
  • 2
    Add vinegar, sugar, turmeric, mustard and salt. Stir over a low heat until sugar dissolves. Increase heat to high and boil 10 minutes. Add corn and boil a further 5 minutes.
  • 3
    Remove 1/4 cup hot liquid from pan. Add to cornflour in a small bowl, stirring until smooth. Gradually stir back into pan. Bring to boil, stirring, until mixture thickens. Simmer 3 minutes.
  • 4
    Spoon mixture into hot sterilised jars and seal. Serve on bread with cheese and ham.


Always label and date your preserves at the time of cooking.

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