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.
Ingredients
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
Procedure
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!
