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• Shuck the corn, remove the silks and cook the ears in boiling water for 5 to 6 minutes. Remove the ears to cool. Cut the kernels off the cobs; there should be 4 or 5 cups of kernels.

• Place the corn, bell pepper, green onion, celery and fresh basil in a large mixing bowl.

• Sprinkle the cayenne, cumin, nutmeg, mustard, ginger, dried basil, salt and pepper over the corn mixture.

• In a small saucepan, bring the vinegar just to a simmer. Add the sugar, stirring to dissolve. Pour the liquid directly over the corn mixture and toss well. Next, add the oil to the corn mixture and toss again.

• Refrigerate without covering for at least an hour prior to serving to allow the flavors to marry. It can be served as a side to a sandwich, as an item on a picnic buffet or as a dressing for slices of homegrown tomato. The relish keeps well under refrigeration for several days but chances are it will be eaten up sooner.

* Buy freshly picked, homegrown sweet corn. If corn is not in season locally, put this recipe away until it is.

10 ears homegrown corn*
1 medium red bell pepper, diced
1 cup chopped green onion
½ cup thinly sliced celery
1 Tbsp. minced fresh basil
2¼ tsp. cayenne pepper
2¼ tsp. ground cumin
1 tsp. ground nutmeg
1 tsp. dry mustard
1 tsp. ground ginger
1 Tbsp. dried basil
1 tsp. salt
1½ tsp. black pepper
¾ cup tarragon vinegar
½ cup sugar
½ cup olive oil

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