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Fresh Corn Relish

This dish is bright and colorful with a wonderful taste. If you ever serve it, make sure you have copies of the recipe handy, because I'll guarantee you will be asked for it. Thanks to Judy Aldridge for this recipe.

 

1 cup fresh corn kernels
2 tablespoons finely diced carrots
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
2 tablespoons finely diced red bell pepper
2 tablespoons cider vinegar
3 tablespoons olive oil
4 tablespoons minced fresh chives
Salt and freshly ground pepper to taste

Blanch corn, carrot, onion, celery and red bell pepper in salted boiling water, 1 to 2 minutes. Remove vegetables and immediately shock in ice water. Drain cool vegetables and place in a medium mixing bowl. Add vinegar, olive oil and chives. Toss well and season with salt and pepper. Cover the corn relish and refrigerate for a least 2 hours for flavors to marry. Makes approximately 2 cups

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