MAKES: A large jar TIME: 1 hour
We absolutely relish, in relish tbh. It’s the perfect sour addition to any BBQ feast or sandwich really; experiment with flavours and share the real banging combos below!
Make sure you get fresh sweetcorn for this not tinned because it won’t have the same flavour or texture and won’t hold up against the acidity of the vinegar.
- First you need to wrestle the corn off of the cob. Grab a knife and slide it lengthways down the cob to slice off all the little kernels. Repeat that with all of them then chuck in a pan of boiling water and cook for 3 minutes.
- Put everything else except the cornflour into a pan and bring to the boil for a few minutes. Add the sweetcorn to this mix and reduce to a simmer for around 20 minutes.
- Mix the cornflour with five tablespoons of water to make a paste – this is what thickens the sauce. Chuck it in with the sweetcorn mixture and boil hard. You should be able to see this thicken up in a couple of minutes.
- Let it cool and fill up some jars with the stuff.
You can keep it for around 3 months so if you make a big jar at the start of summer you can fancy up all your seasonal dishes. It’s a really good looking relish, bright colours and interesting texture; we wouldn’t kick it out of bed.