- 2 cups of freshly picked corn kernels (from about 4 ears of corn)
- 1 tsp ground cumin
- 1 small red onion
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 2 tsp fresh oregano
- habanero pepper to taste
- 1/2 tsp plain salt
- 1 red capsicum pepper (bell pepper)
- 1/3 cup fresh coriander
Finely chop the oregano and the coriander, (until the moisture in the leaves is starting to ooze out). Neatly dice the capsicum and chop the onion finely.
Toast the ground cumin in a medium saucepan for 1 – 2 minutes (until aromatic). Add the onion, vinegar, sugar, oregano, habanero and salt, and bring to boiling point. Simmer for about 5 minutes. Add the capsicum and corn, and simmer for a further 3 – 4 minutes, or until the corn is cooked through.
Pour into hot sterilised jars and preserve using the water bath method.