Travels germinate idea for Fresh Corn Relish

It was not until I returned from the East Coast recently that I really began to experiment with fresh corn. When I tried to take over cooking a dinner for a family reunion, my sister-in-law, who is from Atlanta, insisted on being in charge of the corn. So I watched her patiently and learned how to prepare the corn perfectly.

My idea to develop a light, fresh corn relish derived from that experience.

Traditionally, corn relish is canned and served during the winter months with meat and potatoes. It is often prepared with mustard seed, cider vinegar, bell peppers, peppercorns, tomatoes and sugar.

This week's recipe is designed for a Mediterranean palate and is an ideal accompaniment for grilled or baked fish.

FRESH CORN RELISH

6 ears fresh corn, husked and cleaned, soaked for 30 minutes in a large pot filled with 12 cups of cold water

8 ounces butter

1 large red onion, diced

1 large green bell pepper, diced

1 large red bell pepper, diced

1⁄2 pound sweet cherry tomatoes, halved

1⁄4 cup finely chopped parsley

1 tablespoon fresh mint leaves, finely chopped

1⁄4 cup fresh Meyer lemon juice

2 tablespoons extra-virgin olive oil

Kosher salt and ground pepper, to taste

Preparation

Bring the pot of corn to a boil. Once the water starts boiling, cook for 30 minutes. Turn off the heat, cover the pan and let the corn sit in the hot water for another 30 minutes.

Meanwhile, in a large frying pan, melt the butter over medium heat. Add the onion and bell pepper and cook until tender.

Cut the corn from the cobs.

In a large bowl, combine the corn kernels and onion-bell pepper mixture. Add the tomatoes, parsley, mint, lemon juice, olive oil, salt and pepper and stir with a large wooden spoon until well combined.

Serve the corn relish at room temperature as a side dish.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.