Sweetcorn and chilli relish

Name: Sweetcorn and chilli relish
Ingredients: 4 sweetcorn cobs; 1 onion, sliced as finely as possible; 2 fresh red chillies, deseeded and chopped (optional); 1/2 tsp coriander seeds, crushed; Finely grated zest and juice of 1 lime; 200g caster sugar; 400ml rice vinegar or white wine vinegar; 1 tsp salt; 2 tsp cornflour

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www.deliciousmagazine.co.uk

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Servings: 1

Cost: $14.23 /serving

Author : delicious. magazine

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Ingredients

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4 sweetcorn cobs1 onion, sliced as finely as possible2 fresh red chillies, deseeded and chopped (optional)1/2 tsp coriander seeds, crushedFinely grated zest and juice of 1 lime200 grams caster sugar400 milliliters rice vinegar or white wine vinegar1 tsp salt2 tsp cornflour

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Instructions

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Step 1

Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.

Step 2

In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.

Step 3

Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.