Corn Relish
Sweetcorn kernels cooked with red pepper, onion, mustard and turmeric in a sweet vinegar for 40 minutes. Sixteen servings of a spoonful in 1 hour.
Photograph credit: Corn Relish (3997173234) by Vegan Feast Catering · CC BY 2.0 · Wikimedia Commons
Where This Goes Wrong
Dice the vegetables to match the corn.
Whisk the powders with cold vinegar first.
If your hob runs hot, check at 30 minutes.
Drain tinned or frozen corn well.
Making Corn Relish
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Whisk the cornflour, mustard powder and turmeric with a little of the vinegar until smooth.
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Put the sweetcorn, pepper, onion, rest of the vinegar, sugar and salt in a pan, stir in the paste and bring to the boil.
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Simmer for 40 minutes, stirring often, until thick and glossy. Spoon into a clean jar and cool.
Why It Works
A good corn relish is bright yellow, crunchy and tangy, with a mustard bite at the end. It belongs next to sausages at a barbecue, on ham sandwiches and beside cheese.
The corn can be fresh, frozen or tinned, so long as it is drained well. Cut the pepper and onion small, close to the size of the kernels, so every spoonful has the same texture.
Cornflour and mustard powder thicken the vinegar into a loose, glossy sauce. Whisk them smooth with a little cold vinegar first so they do not clot.
Do not overcook it: 40 minutes is enough for the vegetables to soften and keep a little crunch. If your hob runs hot, check at 30 minutes. The colour comes from turmeric, which stains, so use a stainless pan and a clean spoon. Spoon it over sausages straight from the barbecue, stir a little into potato salad, or add it to a cheese and ham toastie for a sharp, sweet contrast.
Leftovers, Reheating and Keeping
Keeps in a clean jar in the fridge for up to 3 weeks.
Common Substitutions & Variations
- A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.
Serving Corn Relish
- Grilled sausages
- Ham sandwiches
- Burgers
- Cheese platter
Common Questions About Corn Relish
How long does Corn Relish take to make?
About 1 hour in total — 20 minutes of preparation and 40 minutes of cooking. The recipe serves 16.
What are the key tips for making Corn Relish?
Dice the vegetables to match the corn. Whisk the powders with cold vinegar first. If your hob runs hot, check at 30 minutes. Drain tinned or frozen corn well.
What should I serve with Corn Relish?
Grilled sausages; Ham sandwiches; Burgers; Cheese platter.
How should Corn Relish be stored?
Keeps in a clean jar in the fridge for up to 3 weeks.
Is Corn Relish suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Corn Relish Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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