Corn Relish

By carvalhohm

Ingredients

• 8 ears fresh corn, husked (see Option)
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground red pepper
• 2 large tomatoes, coarsely chopped
• 1/2 cup green bell pepper, chopped
• 2 scallions, thinly sliced

Preparation

Step 1

Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot from heat and let stand for 5 minutes. Drain corn and let cool.

In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper; mix well. Cut the cooled corn off the cob and add to the oil mixture. Add the tomatoes, bell pepper, and scallions. Mix well, cover, and chill for at least 2 hours before serving.

Option:
Corn not in season? Substitute 2 thawed (1-pound) packages of frozen corn for the fresh.