3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
6 shallots, thinly sliced
4 long red chillies, seeds removed and sliced
3 large cloves garlic, finely chopped
4 corn cobs, husks discarded and kernels removed
½ cup (125ml) apple cider vinegar
2/3 cup (160ml) water
Juice of 2 limes
½ cup (125g) Chelsea Jam Setting Sugar®
2 teaspoons sea salt flakes
½ cup finely chopped fresh coriander (optional)

1. Heat olive oil in a saucepan and cook cumin, smoked paprika, shallots, chillies and garlic over a low heat for 10 minutes or until shallots are soft. Add corn and cook for a further 5 minutes, stirring occasionally.
2. Add vinegar, water and lime juice and simmer over a low heat for 15 minutes. Add Chelsea Jam Setting Sugar and salt and stir for 1 minute to dissolve sugar. Increase heat to high and boil rapidly for a further 2 minutes. Stir in coriander.
3. Spoon the relish into sterilised glass jars and screw on the lids to seal. Set aside for 2 weeks to develop the flavours. Corn relish will keep refrigerated for up to 1 month. Use within 3 days after opening.

Makes 2 x 300ml jars.