- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
This corn relish recipe is gluten free and great for gifting.
- Makes4, cups
- Cook time40 minutes
- Prep time15 minutes
Ingredients
- 4 corn cobs, husks and silk removed
- 1 tbs olive oil
- 1 green capsicum, seeded, chopped
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 2 long red chillies, seeded, finely chopped (optional)
- 2 garlic cloves, crushed
- 2 tsp salt
- 1 cup (220g) caster sugar
- 1 1/2 cups (375ml) white wine vinegar
- 1 tsp ground turmeric
- 2 tsp mustard powder
- 20g butter, softened
- 2 tsp cornflour
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use a small serrated knife to cut down the side of the corn to release the kernels. Heat oil in a large saucepan over medium heat. Cook the capsicum, onion and celery, stirring, for 5 mins or until soft. Add the chilli, if using, and garlic and cook for 1 min or until aromatic.
Step 2
Add the salt, sugar, vinegar, turmeric and mustard powder and cook, stirring, until sugar dissolves. Bring to the boil and cook for a further 5 mins. Add the corn and simmer for 15-20 mins or until the corn mixture thickens slightly.
Step 3
Combine the butter and cornflour in a bowl. Stir into the corn mixture and simmer for 5 mins or until relish thickens.
Step 4
Ladle relish into sterilised jars, leaving a 1cm gap at the top. Seal and set aside to cool.
Recipe tip
COOK. STORE. SAVE.
Keep sealed preserves and relishes in a cool, dry and dark place for up to 12 months. After opening, store in the fridge for up to 2 months.
