Chilli-Lime Corn Relish
Prep time
Cook time
Total time
Corn was made to be paired with chilli, lime and pineapple flavours. Smoky, spicy and sweet all at the same time, this cooked and pickled relish can be spread on crisp, chewy crackers or served like a chutney or salsa.
Use Homemade Fermented Pineapple Vinegar for this recipe, or follow the instructions for substitutions.
Recipe type: Relish, Sauces, Snack
Cuisine: Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Wheat-free, Vegan.
Serves: 300ml
  • 1 tbsp coconut oil
  • ½ medium red onion, finely diced
  • 2 garlic cloves, minced
  • 1 large red chilli, seeded and finely diced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground smoked paprika
  • ½ tsp ground cayenne
  • Kernels from 3 sweet corn kernels (or two cups frozen corn kernels)
  • 1 yellow or red capsicum, diced
  • 3 tbsp pineapple vinegar (or 2 tbsp white vinegar + 2 tbsp pineapple juice)
  • 1 tbsp coconut sugar
  • Juice of ½ a lime
  • ½ tbsp coconut flour or (optional - see notes)
  1. Heat oil in a saucepan over medium high heat, add onions, garlic and chilli and saute for 5 minutes or until softened.
  2. Add ground coriander, cumin, paprika and cayene to saucepan and cook for 2 minutes more, stirring constantly, until fragrant. Add corn kernels, capsicum, vinegar and coconut sugar and bring mixture to a boil then turn down to a simmer and cook for 5 - 7 minutes, or until small amount of liquid present has reduced. Optional - add coconut flour to thicken sauce after cooking time has elapsed.
  3. After sauce has reduced, remove from heat and stir through lime juice. Allow to cool completely and store in the fridge in a closed container for up to 3 weeks.
Recipe by @OmNomAlly at