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Saturday, May 19, 2007

Sweet and Sour Corn Relish

Seasonal Recipe of the Week
Spring is finally here, and that means BBQ season. We cook outside all year. Yes, we cheat and have a gas grill, but it's so damn convenient and sometimes we throw on some apple wood for that smokey flavor. My friend Rick says you have to use charcoal and a Weber, whatever, the important thing is it tastes good. Besides the main course, which ends up on the grill, I like the side dishes, which go with outdoor cooking. I thought we would start the season with a real oldie but goodie, Sweet and sour corn relish. To make this worth eating you must use fresh corn.

5 ears fresh corn
1 1/2 cups chopped red onion
1 cup diced red pepper
3 cups white wine vinegar
1/2 cup sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 tablespoon Kosher salt
1 tablespoon coarsely chopped black pepper

Start by carefully cutting the kernels off the cob. Now just combine all the ingredients into a large saucepan and bring to the boil. Then reduce heat and simmer till mixture thickens slightly, about 45 minutes. This will keep in the fridge for 1 week or you can put it into sterilized jars. This makes 6 cups. Great with Burgers!