With a bumper crop of fresh corn being harvested and rushed to our markets from lush fields like these, what could be more all-American than a butter-dripping ear of corn on the cob as the mouthwatering go-along for our outdoor bashes? Well, maybe this one could! It's a dish they're sure to relish!
We boil up 8 ears of husked fresh corn, remove it from the heat and let it stand for 5 minutes; drain them and let 'em cool.
Meanwhile, in a bowl, we mix together 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1-1/2 teaspoons fresh lemon juice, 1/4 cup fresh parsley, 2 teaspoons each of salt and sugar, 1/2 teaspoon dried basil and 1/4 teaspoon cayenne pepper. Now, we cut the cooled corn from the cob.
It's simple! Add those kernels to the mixture, along with 2 coarsely chopped tomatoes, 1/2 cup chopped green pepper and 2 thinly sliced scallions. We let it chill up covered in the fridge for at least 2 hours before serving, and it's ready to enjoy! And if we don’t have fresh corn on hand, we can substitute 2 packages of thawed, frozen corn.
It'll work any way at all paired with any of our favorite picnic or patio dishes. Every forkful of this crunchy, tangy relish will win us raves because we made it. It's a touch of us.
If you'd like the recipe, it's online now, or send a self-addressed, stamped envelope, marked “Fresh Corn Relish,” to me, Mr. Food, here at the station, and we'll get it back to you for everybody relishing the fresh garden taste of summer sunlight. Even though it's simple, it's a dish that'll leave 'em smiling from ear to ear, because "OOH IT'S SO GOOD!!®"
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