Golden Corn Relish

Tall rustling corn stalks swaying gently in the summer breeze never ceases to excite. When the cobs are fully formed, with each perfectly shaped golden kernel, its pick’n time. In peak season, I always try to pick a few cobs to make a batch of this lively and crunchy relish. It’s perfect with BBQ chicken, sausages and burgers, vegetable quiche and frittata’s and provides a new twist to a Ploughman’s Lunch. Originating in Central America, the Spanish explorers in the 15th century introduced corn to the rest of the world. Today it’s one of the world’s most productive and dominant crops.

Preparation Time:: 20 minutes

Cooking Time:: 60 minutes

Quantity:: 7 x 325 ml jars

INGREDIENTS

1 tablespoon: Vegetable oil

3 cups: Corn kernels, fresh

1: Onion, medium, , finely chopped

350 ml: Apple cider vinegar

160g: Raw sugar

1: Red capsicum (bell pepper), seeded, finely chopped

2 teaspoons: Mustard powder

1 teaspoon: Turmeric powder

1 teaspoon: Salt

2 teaspoons: Cornflour

METHOD

What’s the difference between a relish and chutney? A relish is usually made with fruits that are cut into smaller pieces, more frequently made with white or cider vinegar, generally made with a lower proportion of vinegar and sugar and cooked for a shorter time. This results in a lighter flavour with a fresher, crisper consistency.

Remove the kernels from the cob. Using a sharp knife, slide the knife between the corn cob and kernel. Retain the kernels and relegate the cobs to the compost bin or worm farm.
Place the vegetable oil in a preserving pan or large heavy bottom saucepan and heat on medium. Add the diced capsicum and onion and cook gently until they have softened, and the onion is translucent.
Add the kernels, vinegar, sugar, turmeric, mustard, and salt. Stir over low heat until the sugar has completely dissolved. Simmer gently for approximately 10 minutes with the lid on or until the corn kernels have softened but are still slightly crunchy.
Place the cornflour into a small container, add enough water to make a thin paste. Add to the corn mixture and allow to simmer another 5 minutes until the relish has thickened slightly. When the mixture cools down, it will set slightly thicker than when the mixture is hot.
Use a funnel to pour into dry sterilised screw cap sealable bottles, fill to approximately 2.5cm (1 inch) from the top of the bottle.
Seal while hot, label, and store in a cool dark place in the kitchen or pantry.
Allow to mature for at least 2 weeks before eating.
Once opened store in the fridge and use within 2 months.

NOTES

Jars should be clean and hot with lids that are lined with a protective coating, which can withstand the corrosive action of the vinegar.
Select corn cobs which are fully formed, ripe and succulent and use as quickly as possible. As corn cobs mature both on the plant and after harvesting, the natural sugars convert to starch. This is nature’s way of slowly transforming the kernels from sweet moist edibles into a dry seed for next years planting. This relish is best when the fresh sweet kernels are used.
When removing the kernels from the cob, do not cut into the cob core. Remove the kernels as close as possible to the core without cutting into it and taking part of the core along with the kernels.
Do not overcook the relish mixture as it's important to retain some crunch to the kernels.
Make a paste with the cornflour before adding to the hot mixture. Adding dry ingredients directly into a hot mixture will cause the dry ingredients to form lumps, which can then be difficult to smooth out.
Plain flour or arrowroot can be used to thicken the relish if corn-starch isn't available. They will produce a different relish consistency. Corn-starch, is better though as it, creates a translucent mixture that doesn’t taste claggy.
What’s the difference between a relish and chutney? A relish is usually made with fruits that are cut into smaller pieces, more frequently made with white or cider vinegar, generally made with a lower proportion of vinegar and sugar and cooked for a shorter time. This results in a lighter flavour with a fresher, crisper consistency.

Golden Corn Relish

Preparation Time:: 20 minutes

Cooking Time:: 60 minutes

Quantity:: 7 x 325 ml jars

INGREDIENTS:

Vegetable oil: 1 tablespoon

Corn kernels, fresh: 3 cups

Onion, medium, , finely chopped: 1

Apple cider vinegar: 350 ml

Raw sugar: 160g

Red capsicum (bell pepper), seeded, finely chopped: 1

Mustard powder: 2 teaspoons

Turmeric powder: 1 teaspoon

Salt: 1 teaspoon

Cornflour: 2 teaspoons

METHOD:

Remove the kernels from the cob. Using a sharp knife, slide the knife between the corn cob and kernel. Retain the kernels and relegate the cobs to the compost bin or worm farm.
Place the vegetable oil in a preserving pan or large heavy bottom saucepan and heat on medium. Add the diced capsicum and onion and cook gently until they have softened, and the onion is translucent.
Add the kernels, vinegar, sugar, turmeric, mustard, and salt. Stir over low heat until the sugar has completely dissolved. Simmer gently for approximately 10 minutes with the lid on or until the corn kernels have softened but are still slightly crunchy.
Place the cornflour into a small container, add enough water to make a thin paste. Add to the corn mixture and allow to simmer another 5 minutes until the relish has thickened slightly. When the mixture cools down, it will set slightly thicker than when the mixture is hot.
Use a funnel to pour into dry sterilised screw cap sealable bottles, fill to approximately 2.5cm (1 inch) from the top of the bottle.
Seal while hot, label, and store in a cool dark place in the kitchen or pantry.
Allow to mature for at least 2 weeks before eating.
Once opened store in the fridge and use within 2 months.

NOTES:

Jars should be clean and hot with lids that are lined with a protective coating, which can withstand the corrosive action of the vinegar.
Select corn cobs which are fully formed, ripe and succulent and use as quickly as possible. As corn cobs mature both on the plant and after harvesting, the natural sugars convert to starch. This is nature’s way of slowly transforming the kernels from sweet moist edibles into a dry seed for next years planting. This relish is best when the fresh sweet kernels are used.
When removing the kernels from the cob, do not cut into the cob core. Remove the kernels as close as possible to the core without cutting into it and taking part of the core along with the kernels.
Do not overcook the relish mixture as it's important to retain some crunch to the kernels.
Make a paste with the cornflour before adding to the hot mixture. Adding dry ingredients directly into a hot mixture will cause the dry ingredients to form lumps, which can then be difficult to smooth out.
Plain flour or arrowroot can be used to thicken the relish if corn-starch isn't available. They will produce a different relish consistency. Corn-starch, is better though as it, creates a translucent mixture that doesn’t taste claggy.
What’s the difference between a relish and chutney? A relish is usually made with fruits that are cut into smaller pieces, more frequently made with white or cider vinegar, generally made with a lower proportion of vinegar and sugar and cooked for a shorter time. This results in a lighter flavour with a fresher, crisper consistency.