Corn and Capsicum Relish

    15 minutes

    This is a quick and simple relish (or salad) that combines tinned corn and capsicum in a simple mustard and vinegar dressing.

    5 people made this

    Serves: 16 

    • 1 1/2 cups (375ml) white vinegar
    • 1/4 cup (50g) sugar
    • 3/4 teaspoon dry mustard
    • 1/4 teaspoon salt
    • 2 spring onions, thinly sliced
    • 1/2 small orange capsicum, seeded and diced
    • 1/2 small yellow capsicum, seeded and diced
    • 1 (420g) tin corn kernels, drained

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a small non-aluminium saucepan, combine vinegar, sugar, mustard and salt. Simmer 5 minutes. Remove from heat.
    2. Stir in spring onion, capsicum and corn. Cool. Refrigerate in a covered container for up to 1 week. Serve relish chilled or at room temperature.

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