Corn Relish


This recipe is an adaptation of one Jo Bradshaw uses at Lothlorien Orchards in Ahuroa, New Zealand. She changes her formula according to what's in season.


  • 2 Tbsp. butter
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • Kernels cut from 5 cobs yellow corn (about 4 cups)
  • 1 small hot chile (such as serrano or Thai), stemmed and finely chopped
  • 1 kirby or other pickling cucumber, trimmed, seeded, and chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 medium zucchini, trimmed and chopped
  • 1 cup apple cider vinegar
  • 1 Tbsp. prepared hot mustard
  • 12 Tbsp. hot curry powder
  • 12 Tbsp. dill seed
  • 14 tsp. ground cumin
  • 2 Tbsp. flour
  • 2 tsp. sugar
  • Salt


Step 1

Heat butter in a medium pot over medium heat. Add onions and garlic and cook until just soft, 3–4 minutes. Add corn, chiles, cucumbers, peppers, and zucchini and cook, stirring occasionally, until heated through, about 2 minutes. Add vinegar, mustard, curry powder, dill seed, and cumin and bring to a boil, stirring occasionally.

Step 2

Meanwhile, put flour and 2 tbsp. water into a small bowl and stir into a paste. Add flour paste and sugar to pot and cook, stirring occasionally, until relish has thickened slightly, 5–7 minutes. Season with salt to taste.

Step 3

Transfer relish to a large bowl and let cool. Store, covered, in the refrigerator for up to 7 days. Serve on toasted wheat bread, spread with butter and mashed avocado, if you like.

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