Spicy Corn Relish
10 ears fresh white corn
1 medium red bell pepper (finely chopped)
1 medium green bell pepper (finely chopped)
1 medium white onion (finely chopped)
1-cup cherry tomatoes cut in halves
1/4-cup rice vinegar
1/4 cup olive oil
2 medium scallions (about 3 tablespoons finely chopped)
1 garlic clove (finely chopped)
1/2 bunch fresh, finely chopped chives (about 3 tablespoons)
1/2 bunch fresh cilantro (finely chopped about 1/4 cup)
1-teaspoon ground cumin
1-teaspoon red pepper flakes
1 sprig fresh thyme
Salt and freshly ground black pepper
Bring a large saucepan of lightly salted water to a boil over high heat. Add the corn and cook for 5 to 7 minutes until tender. Do not overcook. Drain the corn and place it in a medium-sized mixing bowl. Add the remaining ingredients and mix well. Cover and refrigerate for about 30 minutes until chilled. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.
“I invite you on an epicurean journey that will tantalize your senses and amaze your palate.” ~Walter Staib on the new Discovery Dining program at Sandals Resorts.
Learn More about Discovery Dining at Sandals Resorts!