- 1 tsp vegetable oil
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 200 - 250g fresh corn (about 2 cobs)
- 1 red chilli, deseeded and finely chopped
- 75ml cider vinegar
- 25g caster sugar
- ½ tsp dry mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- handful coriander leaves, finely chopped (optional)
Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.
For a more spreadable relish...
Halve the corn, whizz one half in a food processor, then fold through the whole kernels.