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Summer Corn Relish




Source of Recipe


Aunt Saunny

2 tablespoons and 2 teaspoons of coriander seeds

1. Toast coriander seeds in small skillet over medium heat until
aromatic, stirring frequently for about 2 minutes. Cool slightly. Crush in
mortar with pestle.

Relish

4 red bell peppers - roasted, peeled and seeded
4 tablespoons of extra-virgin olive oil
4 cups of fresh corn kernels (from about 4 ears)
4 green onions - thinly sliced
3 cloves of garlic - minced
2 tablespoons of chopped fresh thyme
1/4 cup of dry white wine
2 tablespoons of fresh lemon juice
1 tablespoon of honey
1/4 cup of chopped fresh Italian parsley

1. Char bell peppers over gas flame or under broiler until blackened on
all sides. Enclose in paper bag for 10 minutes.
2. Peel and seed peppers. Cut into 1/2-inch pieces. Set aside.
3. Heat 2 tablespoons of oil in heavy large skillet over medium-high
heat. Add corn and green onions and sauté until corn begins to brown in
spots, for about 5 minutes.
4. Add garlic and thyme. Sauté for about 2 minutes.
5. Add wine and stir until liquid evaporates, approximately 1 minute.
Remove from heat.
6. Stir in bell peppers, lemon juice, honey, and remaining 2
tablespoons of olive oil. Add 1 1/2 teaspoons crushed coriander seeds.
Relish can be made 8 hours ahead. Cover and refrigerate. Stir over
medium heat until heated through before serving.
Stir parsley into relish. Season to taste with salt and pepper.