In honor of the summery weather and full harvest time, I made a fresh corn relish highlighting a number of veggies along with, of course, fresh corn. It was a bit hit! And, for once, I made the recipe as written. Well, almost. <grin>

Quick, easy, tasty, it can be a side dish, a dip, a topping or garnish for fish, (salmon comes to my mind) pork, or whatever strikes your fancy. Here it is, with a few notes.

2 cups fresh corn kernels from the cob (I used 4 ears) *
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced tomatoes
1/3 cup deseeded, deveined, finely diced jalapeno or other hot pepper.**
1/2 cup white vinegar
2 tablespoons chopped fresh basil (or 1 tablespoon dried – use the olive oil if using dried basil)
1/2 teaspoon minced garlic
1-2 tablespoons olive oil (optional)
salt & pepper to taste

* Click HERE  for a video showing how to get kernels off the cob without the mess!

**I used moon peppers, more commonly called Bishop’s crown peppers, from Flats Mentor Farm.

Toss together the corn kernels, finely diced red bell pepper, red onion, tomatoes, and hot pepper.

Mix the vinegar, salt, pepper, and basil together in a separate bowl and then add to the veggies and toss to cover.

It is ready to eat, but you can also store, covered, in the fridge for up to 4-5 days or more, but keep an eye on the tomatoes!