Sweetcorn Relish

After all this talk about finger sandwiches, Eton Mess, and avocados, it's time for something a bit more robust. I've got a secret yearning for sweetcorn relish. It's American white trash, diner food at its best. Bick's, the Canadian brand, does a great range of "relishes", and I love the retro packaging, too.

A few days ago, I decided to create my own sweetcorn relish, in true diner style. It worked well, and was similar to the stuff you buy in jars. Here's how I made it:

First, I chopped up some shallots, and cooked them in oil. Next, I tipped a tin of sweetcorn into a bowl, and mixed in some green and red peppers (chopped into tiny cubes), a splash of white vinegar, a spoonful of sugar, a teaspoon of garlic powder; seasoned it with sea salt and pepper, and finished off the job with a spoonful of starchy cornflour.

I added the cooked shallots to the mixture, and heated the thing slowly in a small pan, so that the cornflour cooked properly. The finished result was pretty darn authentic. For extra heat, you could also add some red chilis, sliced very thinly into strips- I hesitate to use the French term julienne, as in this case, it just doesn't seem appropriate. Perfect with burgers, even better with fried chicken.