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Corn - Make Relish

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

Make Relish

Made from diced fruit or vegetables, relish is part pickle, part chutney, but cooked for a shorter time than a chutney. As its name implies, relish packs a tangy punch of flavor and is a classic accompaniment to barbecue and burgers. Be sure to prepare all the ingredients meticulously, since the final texture of your preserve is dependent on your care at this stage. Take the time to chop ingredients finely, unless you prefer a chunky relish. It is up to you what flavorings you add for spice. This recipe uses a chile pepper, but you can leave this out if you prefer. Relishes can be eaten immediately or stored.

Strip and blanch

Strip the kernels from the cobs using a sharp knife. Blanch the kernels in a saucepan of boiling water for 2 minutes, then drain well.

Simmer in the pan

Put the corn and the other ingredients into a saucepan, bring to a boil, and stir. Simmer gently, stirring frequently, for 15–20 minutes.

Put into sterilized jars

Check the seasoning, then spoon into warm, sterilized jars. The relish should be a spoonable consistency and wetter than a chutney.

Seal and store

Seal with non-metallic or vinegar-proof lids, leave to cool, and label. Store in a cool, dark place. Once opened, store in the fridge.

Other relishes to try

There are many different relishes to make using your own fresh ingredients. Here are a few ideas to get your tastebuds tingling.


Combine with zucchini and peppers.


Delicious with coriander and ginger.


Use for a sweet relish.

Nectarines and cranberries

A sweet-and-sour relish with coriander and cinnamon.


Add mustard powder, turmeric, chile pepper for a sharp, spicy taste.

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