Corn Relish

A refreshing cross between a salsa and a true cooked relish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Corn Relish

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


    Prep: 15 min Total: More than 60 min
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    • 1

      Heat 2 tsp oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until it begins to soften.

    • 2

      Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce heat to low, cover, and cook 5 minutes, until the tomatoes soften.

    • 3

      Transfer to a medium bowl and cool. Stir in the ketchup, vinegar, and corn and season with salt and pepper. Cover and refrigerate overnight.

    • 4

      Just before serving, stir in the cilantro. Serve chilled or at room temperature.

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