Sweetcorn Relish

MrsB_2 · 24 August 2005 at 12:31PM

Afternoon All,

I was wondering if anyone could help me win a bet with my dh?? As we were sitting eating our lunch just a moment ago it stuck me that I spend a fortune on jars of ready made sweetcorn relish, and that i could probably make it myself for a fraction of the cost. Trouble is, I havent got a clue where to start

Does anybody have any recipes or tips for making HM sweetcorn relish??

PS - the bet bit was cos i did a quick google search and didnt really find anything so bet dh that "the old styler's will know!!"

Thanks in advance,

se999 · 24 August 2005 at 12:45PM

Had a quick look too, and didn't find anything.

But if I like the taste of something I've bought I quite often use the ingredients list as my recipe, and then for the way to cook it use a similar type of recipe e.g. look at one for tomatoe relish. (I do omit all the chemical bits though

)

OK it's a bit 'hit & miss', but fortunately had more successes than failures and some recipes are now family favorites.

Might be worth a try, unless someone finds one.

MrsB_2 · 24 August 2005 at 12:47PM

Did wonder about doing that, but not entirely sure i wont blow up the kitchen in the process!!

I'm a reasonably good cook, but I definitely get a good deal of misses as well the hits. If no-one has any joy I may just give it a go, but maybe I'll tell dh to go out for the day while I do!!

Ruby_Pudding · 24 August 2005 at 12:49PM

I've found one recipe for you.................

Sweetcorn relish:

2 tbsp balsamic vinegar
splash of red wine
1 tsp white wine vinegar
1 tsp caster sugar
1 tsp fresh chives, chopped
½ red onion, diced
55g/2oz sweetcorn
1 tsp fresh coriander, chopped
1 tsp fresh flat-leaf parsley, chopped

henhog · 24 August 2005 at 12:52PM

Hi,
Sweetcorn relish from Ainsley's Barbecue Bible
Ainsley says this can be made in advance because it keeps like jam for two to three months in a cool, dry place.

1/2 teaspoon salt
1 tablespoon plain flour
1/4 teaspoon English mustard powder
a good pinch pinch turmeric
1 1/2 oz caster sugar
5 fl oz distilled malt vinegar
3 0z white cabbage - cored and finely shredded
1/2 small onion, thinly sliced
1 small red pepper - seeded and chopped
1 small green pepper - seeded and chopped
10 0z can of sweetcorn ,drained

sift the salt, flour mustard powder and turmeric together in a pan.
stir in the sugar and the vinegar and cook on a low heat for a few minutes until the sugar has disolved.
Bring the mixture to the boil, add the cabbage and the onion and simmer for ten mins.
Stir in the peppers and simmer for 15 mins, stirring every now and again.
Add the sweetcorn and simmer for two mins.
Spoon into sterilized jars, seal and leave to cool.

Once opened keep in the fridge and use within a week.
serves 6- 8.

I think I might have a go at making this - sweetcorn, on the cob is on offer in Waitrose at the moment (£1.50 for five cobs). Let me know how it turns out if you make it! Good luck, Henhog.

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Sweetcorn Relish

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