Substances
- 1 tsp vegetable oil
- 1 shallot, finely chopped
- 200 – 250g fresh corn (about 2 cobs)
- 1 crimson chilli, deseeded and finely chopped
- 75ml cider vinegar
- 25g caster sugar
- ½ tsp dry mustard powder
- handful coriander leaves, finely chopped (optionally accessible)
Plan
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STEP 1
Heat the oil in a saucepan. Tip in the shallot and cook for five mins till softened. Run in the remainder substances (as adverse to the coriander) with ½ tsp salt.
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STEP 2
Raise to the boil, then cook for 10 mins till the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to chill. Reduction with sizzling dogs, burgers or pork chops.
RECIPE TIPS
FOR A MORE SPREADABLE RELISH…
Halve the corn, whizz one half of in a food processor, then fold throughout the full kernels.
Recipe from Correct Food magazine, October 2009