fresh corn relish

Categories: Veggies and Sides, Posted by Sandy Bergsten


6 ears of corn, shucked

1/2 cup red onion, diced

3 tablespoons cider vinegar

2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup slivered fresh basil leaves



In a large pot of boiling salted water, cook the corn for 3 minutes. Drain and shock in ice water, drain again. Stick the ears in the center of a Bundt pan and carefully slice the kernels off as close to the cob as possible.

In a large bowl combine the corn kernels, red onion, vinegar, olive oil, salt, and pepper. Just before serving, toss in the slivered fresh basil. Taste for seasonings and serve cold or at room temperature.


Serves 6

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