Corn and Capsicum Relish

Corn and Capsicum Relish


2 people made this

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

Lynn Lewis

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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