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.
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
This article appears in Jul 1-31, 2006.