Happy Independence Day

Of the whole year, this is always one of my favorite weekends! The sun is shining, people are busy, there's water to splash and its also a time of reminiscence and gratitude. And what marries all of this better than the smell of charcoal, the sounds of chatter and the allure of fireworks!

 Just in case, you may be starting to plan a gathering of friends and family this weekend, I wanted to share this recipe. It's a summer staple for me and is the sidekick that every piece of grilled meat wishes to have.



Photo: Rachor Photography



Grilled Corn Relish

12 ears of corn
Olive oil
1 green pepper, diced
1 medium onion, diced
4 roma tomatoes, diced
1 cup sugar
1 to 1-¼ cups cider vinegar
1 teaspoon turmeric
1 teaspoon yellow mustard seed
Salt and pepper

Grill corn cobs over medium-hot heat brushing with oil and grilling on all sides until kernels are tender and browned, about 20 minutes.
Cut corn kernels from cobs. In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered,  for 30 minutes. Store in the refrigerator. The vinegar in the relish will keep it in good shape for quite awhile, so don't worry too much if the weekend ends and you still have leftovers. Transfer them to a jar or other airtight container, keep in the refrigerator and enjoy the next time you grill. Or spoon some into your omelet!