OMG, this is the best Corn Relish ever! We are a family who loves a good relish. Our Nan was the master of making relishes and there was always lots to choose from… Tomato relish, zucchini relish, and of course corn relish.
One of my favourite dips is corn relish mixed with sour cream (or cream cheese). It was a staple dip at any bbq, that was until I started eating additive and preservative-free. All the corn relish dips had preservatives and so I stopped buying them once I learned what ingredients are in them.
So, I figured if my Nan can make it then so can I, but I must confess I did a bit of googling to assist with cooking times etc, but for the most part, I knew what I wanted regarding ingredients.
TIP: This should keep well for around 12 months if stored in a cool, dark spot.
This recipe goes great with our creamy pasta salad.
- 4h
- 50m
- 5h
- 1 ltr
Ingredients
- 5 fresh corn cob
- 1 red or green capsicum
- 1 brown onion
- 100 g salt
- 550 g white vinegar
- 400 g raw sugar
- 2 tbsp. mustard powder
- 2 tbsp. ground turmeric
- 2 tsp. cornflour
- 1/4 c cold water
- 5 large glass jars
Instructions
Thermal Cooking Method
- Place corn, capsicum and onion into a large glass bowl and sprinkle with salt. Stir through and leave for 2-3 hours. Strain and rinse thoroughly.
- Add everything (except cornflour and water) into mixing jug and cook for 45 minutes/steaming temp/speed 1/reverse/MC off/simmering basket on top.
- Combine cornflour and water in a small bowl and stir well. After 45 minutes turn machine back on for 3 minutes/steaming temp/speed 2/reverse and pour the cornflour mix through the hole in the lid (be careful as there will be hot steam). Allow to mix well and thicken.
- Pour into sterilised glass jars and seal tightly.
Traditional Cooking Method
- Place corn, capsicum and onion into a large glass bowl and sprinkle with salt. Stir through and leave for 2-3 hours. Strain and rinse thoroughly.
- Add everything (except cornflour and water) into a pot and cook over med-high heat until it reaches boiling point, then reduce heat to a slow simmer and cook for 35 minutes.
- Combine cornflour and water in a small bowl and stir well. Add this slowly to the pot, stirring constantly, for approx. 3 minutes to combine and thicken.
- Pour into sterilised glass jars and seal tightly.
Can you just boil this on the stove? My husbands nan wants to make it and doesn’t have a thermie?
I would love to know the answer to this too! I don’t have a thermie but I’d love to make it as well.
This recipe can be made on stove top. Bring to the boil and simmer for approx 40 mins to 1hr stirring occasionally. Be careful as the sugar can burn.
Can I confirm this is 100g of salt and 400g of sugar? Just seemed a little excessive?
The salt is used to draw out excess water from the onions and corn etc. You then rinse this off before starting the recipe. If you don’t do this you will have a watery relish.
And you can lower the sugar content if you wish, but it won’t be as nice, the vinegar will stand out more :) It also may not last as long as the sugar is part of the preserving agent, along with the vinegar.
Hi,
I want to make the relish a week or so ahead. Can I store in a container in the fridge until then?
Many thanks.
Cheers, Shani
Storage – this should keep well for around 12 months if stored in a cool, dark spot.