Seasons Summer

Corn and Red Pepper Relish

Corn and Red Pepper Relish
Yields: about 2 cups


For Relish:
2 ears corn, kernels removed
1 red pepper, finely diced
1 tomato, seeded and diced
1/2 red onion, finely diced
1/2 cup chopped cilantro

For Vinaigrette:
1 clove garlic, minced
1/4 cup Seasons Passion fruit Whole fruit Fused White Balsamic vinegar
1 Tsp. Bee Raw Wild Raspberry Honey [Available at Seasons]
1/2 Seasons Chipotle infused olive oil
Seasons Fleur de Sel (French Sea salt), to taste
Seasons Pepe e Aglio (black pepper blend), to taste

Toss together corn, red pepper, tomato, onion and cilantro.
Make Vinaigrette: Sprinkle garlic with Fleur de Sel and mash into a paste using the flat edge of a chef’s knife.
In a small bowl, whick garlic together with Passion fruit Whole Fruit Fused White Balsamic vinegar and honey. Season lightly with Pepe e Aglio. Let rest 15 min.
While whisking, drizzle in Chipotle infused olive oil to form a creamy emulsion. Season to taste with additional Fleur de Sel, Pepe e Aglio, vinegar or olive oil as needed.
Dress relish lightly with vinaigrette and serve over grilled chicken or fish, over mixed summer greens or on top of avocado soup.

Recipe developed by Jonathan Bardzik For Seasons Olive Oil & Vinegar Taproom.
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