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Fresh and cut off the cob or flash-frozen, corn makes a great base for this goes-with-everything relish. Corn Relish is an all-American favorite recipe that's sure to be the hit of your next party, picnic or company dinner.
What You'll Need:
- 8 ears fresh corn, husked (see Option)
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground red pepper
- 2 large tomatoes, coarsely chopped
- 1/2 cup green bell pepper, chopped
- 2 scallions, thinly sliced
What To Do:
- Bring a soup pot of water to a boil over high heat. Add the corn, cover, and return to a boil. Remove pot from heat and let stand for 5 minutes. Drain corn and let cool.
- In a large bowl, combine the oil, vinegar, lemon juice, parsley, salt, sugar, basil, and ground red pepper; mix well. Cut the cooled corn off the cob and add to the oil mixture. Add the tomatoes, bell pepper, and scallions. Mix well, cover, and chill for at least 2 hours before serving.
Corn not in season? Substitute 2 thawed (1-pound) packages of frozen corn for the fresh or 2 15-ounce cans whole kernel drained.
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