Corn and Apple Relish

Name: Corn and Apple Relish
Yield: Makes About 450 g / 1 lb
Cuisine: United Kingdom
Ingredients: ¼ green pepper, deseeded and diced; 2 tbsp white wine vinegar; 3 corn cobs or 225 g/ 8 oz frozen sweetcorn kernels; 2 Granny Smith apples; 30 g/ 1 oz bacon fat or butter; ½ red pepper, deseeded and diced; 115 g/ 4 oz onion, diced; juice of 1 lemon

Preparation info

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Dean Fearing, the guitar-playing chef of The Mansion on Turtle Creek in Dallas, makes this sweetcorn apple relish to partner grilled chicken breasts.

Ingredients

3 corn cobs or 225 g/ 8 oz frozen sweetcorn kernels
30<

Europe
United Kingdom
Preserve
Condiment
Gluten-free

Method

If using fresh corn, remove the kernels from the cobs with a sharp knife then scrape off the mush that is left behind with the back of the knife and reserve.

In a frying pan over a moderate heat, melt the bacon fat or butter and sauté the corn kernels for 3 minutes if fresh and 1 minute if frozen, stirring constantly. They must not brown.

Add the vinegar, onion, peppers and corn