1 shallot chopped (plus a spot of oil to fry)
200g fresh corn kernals – (about 2 cobs)
1 red mild chilli, chopped, seeds out
75ml cider vinegar
30g sugar
½ tsp dry mustard powder
soft fry the shallot, then add all of the other ingredients and simmer till the corn is cooked, and the sauce coats the corn nucely. bottle in a kilner jar and store in the fridge