Corn and Capsicum Relish
This is a quick and simple relish (or salad) that combines tinned corn and capsicum in a simple mustard and vinegar dressing.
4 people made this
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
- In a small non-aluminium saucepan, combine vinegar, sugar, mustard and salt. Simmer 5 minutes. Remove from heat.
- 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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