I like sweet corn when it’s fresh and in season.  Sometimes it’s so ripe and tasty, I don’t even heat it—I can eat it raw straight off the cob. The nice thing about corn is it’s so versatile.  I love to add fresh kernels in my green salad for the extra texture and taste.  Cooked corn is great all by itself or topped with a touch of salt and butter.  However, one of my favorite ways to prepare corn is this recipe for corn relish.

Good All The Way Around

 

I’m not quite sure how I first came to making this.  It was awhile back and I think I was looking at various recipes for salads and came across several featuring corn as the main ingredient.  Those were meant to be served cold, but I suspect I just couldn’t wait to let mine cool, so tried it warm, instead.  I suppose you could serve it hot or cold—it’s bound to taste great either way.

 

Here’s my list of ingredients:

 

3 fresh corn cobs (kernels removed)

1/2 of a medium size sweet onion

1 medium sized ripe tomato

About a cup of red, yellow and/or orange peppers (I use those small ones you can buy together in a bag at the store)

1 tomatillo (if you haven’t had these they look like a small green tomato)

1/3 to 1/2 can of chilies (mild fire roasted)

Salt and pepper

1/8 – 1/4 teaspoon red pepper flakes  (start with less unless you like it really spicy)

1-2 tablespoons olive oil

 

 

Preparation:

 

Start by chopping  the onion, peppers and other veggies. Next, shuck the corn and remove the kernels from the cob.  Use a knife and cut them into a bowl.

 

Heat the oil in a large frying pan.  Cook the onions first over medium high heat until soft (about 5 minutes).

 

Reduce the heat to medium and add the corn, chopped peppers and tomatillo pieces, and cook another 5-10 minutes until they appear done.  Stir occasionally so the veggies don’t scorch.

 

Add the chopped tomato and canned chilies next, along with the red pepper flakes.  Finally, add salt and pepper to taste.  Stir and cook 2 – 3 more minutes.

 

Serve hot or cold.

One of the nice things about this dish is you can add a few more chilies and more red pepper flakes and make it more spicy.  I like a little “heat” from time to time, but if you’re sensitive to spicy dishes, start with less instead of more.

I don’t know about you, but I’m ready for some corn.

By Carol Austin
© 2011 Javabird LLC. All rights reserved.

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If you enjoyed this recipe you’ve got to try:
The Best Carrot Is A Burnt Carrot
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