Summer Corn Relish

8 Sep

I LOVE Saturday mornings. Saturday mornings mean waking up to a piping hot cup of coffee, a Miracle Greek Yogurt Breakfast, watching an episode of The Pioneer Woman, only to be totally inspired to head to my local farmer’s market to see what I can whip up with my weekly share.

Last weekend, this is what I came up with.

IMG_2479

Summer Corn Relish

I used poblano pepper and a fair amount of cayenne because I like things on the spicy side. If you prefer things less spicy, cut back on the cayenne and poblano or substitute a red bell pepper for the poblano. I liked this best served over a bed of arugula with some cherry tomatoes. It would also be great as a topping on a burger or taco. Either way, you want this in your fridge!

3 ears of corn, kernels shaved from the cob

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon vegetable oil

2 tablespoons apple cider vinegar

1 tablespoon agave nectar

1/2 cup shallots, finely diced (about 2 small)

1/2 cup poblano pepper, finely diced (about 1/2 medium)

1 tablespoon lime juice

Salt and pepper to taste

1. In a small bowl, combine corn kernels, cayenne pepper, and salt. Heat oil in a medium skillet over medium heat. Add corn and cook until corn in tender, 4-5 minutes. Add apple cider vinegar and agave nectar and cook for an additional minute.

2. In a medium bowl, combine corn mixture with shallots and poblano pepper. Add lime juice and salt and pepper to taste.

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