Corn and Apple Relish

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 g/ 1 oz bacon fat or butter
  • 2 tbsp white wine vinegar
  • 115 g/ 4 oz onion, diced
  • ½ red pepper, deseeded and diced
  • ¼ green pepper, deseeded and diced
  • 2 Granny Smith apples
  • juice of 1 lemon

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 pulp if you have it, then simmer for 4 minutes, or until the liquid has evaporated.

Remove from the heat. Peel, core and dice the apples and stir in with the lemon juice. Season with salt and pepper to taste.

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