Sweetcorn and chilli relish recipe

By Tom Norrington-Davies

Makes about 600g
Takes 40 minutes to make, plus cooling
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Rating

This is an ideal partner for burgers. As loveable as the scarily sweet commercial versions are, they don’t really do justice to the texture and complexity of this pickle. It is so easy to make that you could actually do it to order for late-summer barbecues

Ingredients

4 sweetcorn cobs
1 onion, sliced as finely as possible
2 fresh red chillies, deseeded and chopped (optional)
1/2 tsp coriander seeds, crushed
Finely grated zest and juice of 1 lime
200g caster sugar
400ml rice vinegar or white wine vinegar
1 tsp salt
2 tsp cornflour

Method

1. Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.
2. In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.
3. Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.