18. August 2011 · Categories: Recipes

This recipe for a flavor-packed corn relish from the ICE Culinary Arts curriculum could not be easier, or a better showcase of some of summer’s best produce. As the dates on the calendar pass far too quickly and we move from summer vacation to back-to-school season, this recipe was too perfect to resist. We’re going to make the most of it the last days of summer by serving this with some grilled shrimp, on top of a salad or with tortilla chips. We’re convinced it will be delicious with anything it touches. 

Ingredients
2 ears corn kernels, blanched
1 red pepper, brunoise
2 ounces diced red onion
1 tablespoon minced cilantro
2 fluid ounces cider vinegar
2 ounces sugar
Dash of Tabasco
Salt and pepper to taste

Recipe
Makes 1 pint

Combine all ingredients. Season with salt and peppe.

Leave a Reply

Your email address will not be published. Required fields are marked *

*