SWEET CORN RELISH

​Serves: 6
 
5 large ears fresh sweet corn, shucked
2 tablespoons brown sugar
1 cup cider vinegar
⅔ cup water
2 small cloves garlic
½ teaspoon cumin powder
2 teaspoons Dijon mustard
1 to 1½ cups diced red bell peppers
1 medium jalapeno pepper, minced
½ cup scallion whites, minced
 
Optional garnish: 3 tablespoons cilantro leaves

1. Bring large pot of salted water to a boil.
2. Prepare an ice bath by putting 2 to 3 cups of ice cubes in a large wide bowl and adding 2 to 3 cups of cold water.
3. Blanch the corn ears for 4 to 5 minutes.  Immediately place the ears into the ice bath with tongs.
4. When the ears are cold, place them on a clean dry dishtowel.  Remove the kernels from the cob with a sharp knife and place them in a large bowl.
5. In a medium saucepot, bring the cider, water, sugar, cumin, mustard and the garlic cloves to a boil.  Cook while stirring for about 2 minutes.
6. Remove the garlic cloves from the mixture and dispose of them.
7. Add the bell peppers, jalapeno and scallions to the corn kernels.
8. Pour the hot liquid mixture over the corn mixture.
9. Toss thoroughly, cover and refrigerate overnight, stirring occasionally.
10. Place the relish in a tight sealing container.  Bring to room temperature before serving.  Garnish as desired.

 
Note: May be stored for up to a week.