Recipes
Recipes

Zingy sweetcorn relish

Tangy, mildly spiced and chunky - dollop it on everything from burgers to jacket potatoes

Tangy, mildly spiced and chunky - dollop it on everything from burgers to jacket potatoes

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(5 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 14

Cooking Time

Price: 17p per serving

Nutritional Information

Each 15g serving contains

Energy
44kj
11kcal
1%
Fat
0.2g
Low
<1%
Saturates
0.0g
Low
0%
Sugars
1.4g
Low
2%
Salt
0.00g
Low
0%
of your reference intake.
Typical energy values per 100g:
293kj/70kcal

Ingredients

1tbsp white wine vinegar

1tbsp caster sugar

1 red onion, diced

3 radishes, quartered

1tsp rapeseed oil

326g tin Asda Sweetcorn in Water, drained

4cm piece ginger, chopped

1 green chilli, deseeded and chopped

2 cloves garlic, chopped

1 red pepper, deseeded and chopped

1tsp cumin seeds

1 bay leaf

1tbsp dark muscovado sugar

Juice 2 limes

25g coriander, chopped

Method

1
Mix together the vinegar, caster sugar, red onion and radishes in a nonmetallic bowl. Set aside to pickle for 20 mins then drain the liquid.
2
Meanwhile, heat the oil in a large pan over a high setting. Add the sweetcorn. Fry for 6-8 mins to lightly char.
3
Reduce the heat, add the ginger, chilli and garlic. Fry for 3 mins.
4
Stir in the red pepper, cumin seeds and bay leaf then cook for 5 mins, stirring occasionally. Add the muscovado sugar and cook for 5 mins until lightly caramelised.
5
Remove from the heat and discard the bay leaf. Stir in the lime juice, coriander and the pickled veg. Store in a sterilised jar in the fridge for up to 2 weeks.