Zingy-sweetcorn-relish

Zingy sweetcorn relish

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

By , 03 August 2018

(4 votes)

Zingy sweetcorn relish

  • 25 Mins

  • Serves: 14

Nutritional Info
Each 15g serving contains

  • Energy

    44KJ

    11KCAL

    1%

  • Fat

    0.2g

    low

    <1%

  • Saturates

    0.0g

    low

    0%

  • Sugars

    1.4g

    med

    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

  • 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.

  • Meanwhile, heat the oil in a large pan over a high setting. Add the sweetcorn. Fry for 6-8 mins to lightly char.

  • Reduce the heat, add the ginger, chilli and garlic. Fry for 3 mins.

  • 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.

  • 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.