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Corn Relish

Categories: Quick to fix, Vegetarian
Type: Condiments

A refreshing cross between a salsa and a true cooked relish

Prep Time: prep 15 mins, plus standing

Cooking Time: cook 10 mins, plus chilling

Serves: makes 4 servings


  • olive or canola oil
  • 1 red onion, finely chopped
  • 8oz ( 225g) cherry tomatoes
  • 1 small fresh hot red chile, seeded and minced
  • 1 tsp light brown sugar
  • 1 / 4 tsp cayenne pepper
  • 1 tbsp ketchup
  • 2 tsp white wine vinegar
  • 2 cups cooked fresh or thawed frozen corn kernels
  • salt and freshly ground black pepper
  • chopped cilantro, for serving
Corn Relish photo

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  1. Heat 2 tsp of oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until beginning to soften.
  2. Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce the heat to low and cover. Cook 5 minutes, until the tomatoes soften.
  3. Transfer to a bowl and cool. Stir in the corn, ketchup, and vinegar. Season with salt and pepper. Cover and refrigerate overnight.
  4. Just before serving, stir in the cilantro. Serve chilled or at room temperature.
  • prep 15 mins, plus standing; cook 10 mins, plus chilling


Warm Egyptian Corn Relish: Substitute 2 tsp ras-al-hanout (North African spice mixture) for the chile and cayenne. Serve warm.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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