This sweetcorn relish with chilli is the perfect blend of sweet, tangy, and spicy - ideal for burgers, hot dogs, cheese boards or grilled meats. A quick homemade condiment that’s full of flavour!
I've slightly adapted the recipe from one I found on the Sainsbury's magazine website. I use frozen sweetcorn instead of fresh corn on the cob as I've always got a bag of frozen sweetcorn in the freezer.
It's a delicious relish ready in under 30 minutes, that's full of flavour, with a slight hint of chilli. It's also great in a sandwich or toastie.
Tips
- Additional ingredients:
- add red or yellow pepper for sweetness.
- add mustard seeds or celery seeds for extra tang.
- Flavour variations:
- Tropical twist - add diced mango or pineapple for a sweet island-style relish.
- Tex-Mex style - stir in black beans, coriander and lime juice for a Mexican flair.
- Smoky kick - add smoked paprika or chipotle chilli for a smoky undertone.
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- Store unopened jars of relish in a cool, dark place for a few months. Chill once opened.
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.
FREQUENTLY ASKED QUESTIONS
Yes - tinned corn is convenient but rinse it first to remove excess salt.
It’s totally customisable! Add more or less chilli depending on your taste. For a milder version, remove the seeds or use a milder chilli variety.
Keep it in an airtight jar in the fridge for up to 2 weeks.
Yes - cool it completely and freeze it in airtight containers. The texture may change slightly after thawing but the flavour remains delicious.
Yes - use a sugar alternative like honey or maple syrup (note: this will affect the flavour and consistency slightly).
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How to make this Sweetcorn Relish with Chilli
Ingredients
- 500g frozen sweetcorn, defrosted in hot water and drained
- 225ml cider vinegar
- 125g caster sugar
- 1.5 tsp sea salt
- 3 tbsp cornflour
- half a cucumber (approx. 190g), peeled, deseeded and cut into 5mm dice
- 2 red chillies, deseeded and finely diced
- 1 small red onion (approx. 90g), peeled and finely diced
Instructions
- Bring a pan of water to the boil, add the kernels and blanch for 1.5 minutes. Drain, and reserve 150ml of the cooking water.
- Heat the vinegar, sugar and salt in a medium saucepan, stirring to dissolve. Mix the cornflour with 3 tablespoons of the reserved cooking water to make a smooth paste, then whisk it into the vinegar mixture, along with the remaining cooking water, and bring to the boil. Add the kernels, cucumber, chillies and onion; simmer for 4 to 5 minutes, stirring until thickened. Pack into sterilised jars (see Tips) and leave to mellow for a few days before eating.
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Sweetcorn Relish with Chilli
Ingredients
- 500 g (1.1 lb) frozen sweetcorn defrosted in hot tap water and drained
- 225 ml (1 cups) cider vinegar
- 125 g (4.4 oz) caster sugar
- 1.5 tsp sea salt
- 3 tbsp cornflour
- half a cucumber (approx. 190g) peeled, deseeded and cut into 5mm dice
- 2 red chillies deseeded and finely diced
- 1 small red onion (approx. 90g) peeled and finely diced
Instructions
- Bring a pan of water to the boil, add the kernels and blanch for 1.5 minutes. Drain, and reserve 150ml of the cooking water.
- Heat the vinegar, sugar and salt in a medium saucepan, stirring to dissolve. Mix the cornflour with 3 tablespoons of the reserved cooking water to make a smooth paste, then whisk it into the vinegar mixture, along with the remaining cooking water, and bring to the boil. Add the kernels, cucumber, chillies and onion; simmer for 4 to 5 minutes, stirring until thickened. Pack into sterilised jars (see Notes) and leave to mellow for a few days before eating.
Notes
- Additional ingredients:
- add red or yellow pepper for sweetness.
- add mustard seeds or celery seeds for extra tang.
- Flavour variations:
- Tropical twist - add diced mango or pineapple for a sweet island-style relish.
- Tex-Mex style - stir in black beans, coriander and lime juice for a Mexican flair.
- Smoky kick - add smoked paprika or chipotle chilli for a smoky undertone.
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at 140C/fan 120C/gas mark 1 until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
- Store unopened jars of relish in a cool, dark place for a few months. Chill once opened.
- This sweetcorn relish with chilli recipe is easily adapted if you want to make less or more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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