Corn relish

(Wendy Maeda/Globe Staff/File 2007)
By Sheryl Julian
Globe Staff / July 22, 2009

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Serves 4

Fresh corn is already at some farm stands and you only have a couple of months to get your fill. This is a favorite relish to spoon beside grilled chicken or fish. There is no easy way to remove the corn from the cobs. Do it several rows at a time with a serrated knife. To make shucking painless, pull off the husks at the farm stand (unless you need the compost).

6 ears fresh corn
Salt and black pepper, to taste
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 green chili pepper, cored, seeded, and chopped
3 scallions, thinly sliced
1/4 red onion, cut into matchsticks
2 tablespoons chopped fresh parsley
1. Lay an ear of corn on a cutting board. Working from the wide end to the pointed end, remove about 4 rows of kernels. Turn the cob and cut off more kernels, about 4 rows at a time. Continue until the corn kernels are removed from all the ears.

2. Bring a large saucepan of salted water to a boil. Drop in the corn. Cook 2 minutes. Drain the corn and rinse with cold water. Transfer to a large bowl.

3. Add oil, salt, and pepper. Set aside to cool, stirring occasionally.

4. Add vinegar, chili pepper, scallions, red onion, and parsley. Stir well, cover and refrigerate for 30 minutes.