Thursday, March 31, 2005

corn relish

back in the days...when i had just one child, we used to play "super columns" on #1 son's Genesis?, nono Game Gear, (hand held gaming device), and when i first made this my sonny said, mom, the corn looks like the magic gems!

this is ridiculously easy to make and a great side dish for deep fried chicken or grilled meats. yes i have warm weather on the brain, and warm weather food cravings. we're itching to bring out our patio and deck chairs and our grill. thank heavens we seem to have emerged from the seeming snowstorm-blizzard-brutal-weather time warp.

thaw a 1-lb bag of frozen white and yellow corn. rinse and drain well.
slice 1 stalk of scallions, green and white parts.
slice 1 piece of roasted red peppers, store bought in jar, (or make your own by roasting over an open gas flame or under a broiler until charred. put in a brown paper bag, close tightly, let steam for 5 minutes, then peel when cool enough to handle.)
whisk together 1/3 cup cider vinegar, 3 tbsps. of maple syrup, 1 scant tsp. turmeric, 1 or more tsps. salt, and a few 'dash'es of hot pepper sauce (Mama Sita's pure labuyo for me). slowly drop by drop mix in 2 tbsps. vegetable or canola oil. whisk together well and pour into corn. mix in scallions and red peppers. let stand in refrigerator overnight or for at least 3 hours before serving.
adapted from Bon Appetit, Nov. 1994.