We didn’t get a sweet corn patch planted this year, and it’s really a shame, because it’s been a great year for it. Fortunately, we have generous friends and neighbors who did and we’ve been enjoying the fruits of their labor instead.
It hasn’t been enough to do any significant freezing or canning — as my Granny always said, “Beggars can’t be choosers!” — but it’s been plenty to keep us in fresh grilled corn on the cob and some of our favorite summer sweet corn side dishes.
This week a neighbor boy who I will always think of as being about seven (even if he is in high school now) dropped by with a bag full of corn from his garden and I happily accepted, but knew I wanted to do something different with it. Something fresh and cold and perfect for eating with a spoon. This relish is what resulted and since we all enjoyed it I thought you might, too.
- 4 ears sweet corn
- 2 pats butter
- ¼ cup sweet onion, finely diced
- 1 small zucchini
- ground red pepper
- Char corn over open flame.
- In a skillet heat 1 pat butter and onion over medium heat, stirring frequently until onion begins to brown.
- Meanwhile, cut charred corn from the cobs and dice the zucchini.
- Add corn and zucchini to pan with remaining pat of butter.
- Season with 4-8 pinches ground red pepper and one generous pinch of salt.
- Chill. Serve as a side, drizzled with Crema Mexicana and topped with fresh chopped cilantro. Or as an accompaniment with grilled or roasted pork, pulled pork tacos, and other summer dishes.