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Sweetcorn Relish Recipe

A good relish to serve with cold meat, burgers and as a general barbecue dipping sauce. It keeps well, so smaller quantities, in our experience, aren't worth making.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For six 250g/1 lb jars:

18 fresh corns or 1.5 kilos fresh or frozen kernels
3 sweet Red Peppers, deseeded and chopped
3 sweet Green Peppers, deseeded and chopped
6 sticks of Celery, finely-chopped
3 big cloves of Garlic, peeled and finely-chopped
1.5 litres of white vinegar
750g Granualated Sugar, unrefined if possible
3 big Onions, peeled and finely-chopped
3 rounded tablespoons of Salt
1 rounded teaspoon of freshly-ground Black Pepper
6 teaspoons (30ml) Mustard Seeds
2 rounded teaspoon (10ml) of Turmeric
3 rounded tablespoons (45ml) Cornflour
3 rounded tablespoons (45ml) English Mustard Powder


1. If using fresh husks, peel them of their leaves and silks, them remove the kernels with a sharp knife - discarding the husks.

2. Combine the vinegar and sugar in a big stainless steel pan and bring the mixture slowly to the boil, stirring until the sugar melts.

3. Add the cornel kernels (fresh or frozen), the chopped peppers, celery, garlic,mustard seeds and turmeric and return to the boil - stiiring occasionally.

4. Reduce the heat and simmer for about 20 minutes.

5. Add the salt and pepper (adding the salt earlier would make the corn tough).

6. Mix the cornflour and mustard powder to a paste with a little cold water, then add it to the corn mixture stirring while you do so.

7. Simmer for a further 5 minutes.

8. Decant into sterilised jars, cool and seal.

The relish will keep for 3-4 months in a cool dark place, but should be refrigerated once opened.

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