Corn and Red Pepper 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
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.