This weekend we hosted a corn-themed, summer-inaugurating BBQ. Happily, the weather was perfectly warm and an impromptu dance party broke out on our rooftop deck. Sadly, I was not on the ball to get this relish onto the picnic table in time for the event. Nobody’s the wiser for its absence. It’s a mildly sweet, kicky accompaniment for hot dogs, shrimp, fish and the like. Happy Summer!
Sweet Corn and Tomato Relish
2 ears white corn
2 cups cherry tomatoes, diced
2 small white onions, diced
2 large cloves garlic, minced
1 Tbs white vinegar
1/2 to 1 jalapeno, diced (adjust according to taste)
lots of freshly ground black pepper
Bring a pot of water to boil for the corn; when ready, boil until corn is tender, 7-10 minutes. Set aside and allow corn to cool.
Meanwhile, heat a saute pan over medium heat. Add onions and stir occasionally. After about 3 minutes, add garlic. Saute until onions are soft, about 7 minutes total. Stir occasionally to prevent garlic from burning. Remove from heat.
When corn is ready to be handled, removed the kernels from the cob by standing the ear vertically on a cutting board and slicing downwards with a sharp knife.
Combine all ingredients in a bowl and mix together. The flavors will improve if you let it sit overnight, refreigerated.