{ makes about 2 cups }
Serve this tangy relish alongside sandwiches or seared fish or meat, or spoon some over a bowl of soup for added texture. To turn the relish into a salad, add 1 cup halved cherry tomatoes; serve over a sprouted grain, and you have lunch. For the real taste of summer, make this relish in a season with fresh, rather than frozen corn kernels.
- 1 cup corn kernels
- 2 tablespoons fresh lime juice
- ½ teaspoon plus a pinch of salt
- ½ medium red onion, finely chopped
- ½ green bell pepper, cored, seeded and finely chopped
- 1 small cucumber, finely chopped
- 1 garlic clove, pressed through a garlic press
- In a medium bowl, combine the corn, lime juice and a punch of salt.
- Set aside to marinate for 1 hour.
- Add the remaining ½ teaspoon salt, onion, bell pepper, cucumber and garlic.
- Store in a covered container in the refrigerator for up to 3 days.
Bundt Pans Aren’t Just For Baking
Trying to cut kernels off the cop can be trying, as it’s a challenge to keep those kernels from flying off the cutting board and all over the kitchen floor. The solution: repurpose your Bundt pan (that tall, round cake pan with a hole in the middle) as a corn stand.
Shuck your ear of corn, then position it, tip end down, in the hole in the middle of the pan and hold onto the stem end. Run a sharp knife down the ear, shaving off the kernels. Rotate the ear to remove the kernels from all sides; they will drop tidily into the bottom of the pan, ready to be put to use. if you don’t have a Bundt pan, a large, wide bowl will do the trick. Set the tip of your ear of corn at the bottom of the bowl on an angle and shave off the kernels, rotating the ear as you would for the Bundt pan method.
