Whether it is summer or winter, corn is one of those vegetables that you'll always be able to find. In winter, a warming bowl of chicken and sweet corn soup is sure to bring comfort, while grilled on the cob, it's a perfect summer side.
I recently saw this recipe for a corn and red capsicum relish on Saturday Farm and it immediately got my attention. In summer you could add an extra smokey note by lightly charring the cobs on the grill. It has that ideal combination of sweet and sour with a spicy kick from red chilli.
[Adapted from Saturday Farm]
1 onion, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
2 corn cobs, kernels removed
1 red capsicum, finely diced
100 grams caster sugar
65mls malt vinegar
sea salt and white pepper, to taste
Heat a little olive oil in a pan and add in the onion - cook over a medium heat until the onion has softened then add in the red chilli and garlic. Stir and cook for a couple of minutes before adding the corn kernels and capsicum. Let this cook for 5 minutes before adding the sugar and vinegar - stir well to ensure the sugar had dissolved. Bring this up to simmering point and simmer until the liquid has reduced and thickened - this should take no more than 10 minutes. Taste and season with salt and pepper as desired.