Sweetcorn Relish

The taste of late Summer- in a jar!

This is just perfect for a barbecue- I had been reading about a burger relish made with mango and sweetcorn, but since we had a punnet of nice ripe nectarines that needed to be used asap I made this with them. The sweet  flavour combo and freshness of the parsley is even better the day after- next time I think I'll add more chilli, though ;)
Have a look  here  for  links to some veggieburger recipes. This recipe makes about 700g- enough to last several meals. (It keeps a few days in the fridge.)

400g cooked sweetcorn kernels
4 ripe nectarines
1-2 tabs flat-leaved (or curly) parsley
1 tsp fresh chilli, minced
2 tsps salt
1 tsp paprika
1/4 tsp black pepper
1 tab lemon juice
1 tab agave nectar

  • Dice the nectarines small and chop the parsley finely.
  • Mix everything together in a pan and heat very gently for a couple of minutes until the fruit has just started to soften, but not letting too much juice out. (If it gets a bit runny, you could try stirring in some arrowroot powder?)
  • Cool and store in a jar in the fridge.


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