Corn and Apple Relish

Preparation info
    • Difficulty


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.


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


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