I first tasted sweetcorn relish when an American friend produced a jar on a visit and a packet of lightly salted tortilla chips and a taste explosion ensued. So, being unable to get that stuff here, I decided to have a go at making it myself. Turns out it’s incredibly easy, and delicious too.


1 tsp vegetable oil
Half a small onion, finely chopped
1 small red chilli, finely chopped
1 large can of good-quality, firm sweetcorn (or, if you have access to good fresh corn, you can shuck it and boil it lightly yourself)
50ml cider vinegar
25g caster sugar
Half a teaspoon of salt
1 tablespoon of chopped coriander

1. Heat the oil in a saucepan. Cook the onion for a few minutes until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.

2. Allow to come to the boil, then cook for 3-5 mins until the sauce coats the kernels.

3. Remove from the heat and allow to cool completely, and then chill in the fridge. Stir in the coriander just before eating with lots of tortilla chips. Hurray!