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Sweetcorn relish

Sweetcorn relish


Corn on the cob slathered in butter is usually the first choice for barbecues, but you could try it in this crunchy relish, instead

  • Feeds 23 Feeds 23
  • Ready in 40 minutes

Each serving contains

  • Energy
    74kj 18kcal
  • Fat
    Med 1%
  • Saturates
    Low 1%
  • Sugar
    Med 2%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 3g

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  • 2 sweetcorn cobs
  • 1 tbsp Co-op vegetable oil
  • 1 small red onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 60ml Co-op cider vinegar
  • 2 tbsp Fairtrade caster sugar
  • Zest and juice of 1 lime
  • ½ x 25g pack coriander, leaves only, chopped


  1. Set a griddle pan over a medium-high heat
  2. Rub the sweetcorn with half the vegetable oil, then griddle for 6-8 mins, turning occasionally, until lightly charred
  3. Once cool enough to handle, cut the kernels away from the cobs
  4. Meanwhile, heat the remaining oil in a large frying pan over a medium heat Cook the onion for 5 mins, until softened
  5. Add the corn, chilli, vinegar and sugar, then season to taste
  6. Bring to a gentle boil, then reduce the heat and simmer for 10 mins
  7. Remove a third of the corn mixture and whizz into a chunky purée, using a food processor or handheld blender
  8. Stir back into the remaining corn, along with the lime zest, juice and coriander Season to taste
  9. Transfer to a sterilised jar and seal. Leave to cool before storing in the fridge for up to two weeks

Top tip: If you prefer your relish with a chunkier texture, skip the puréeing in step 3.