Farmer's Market Corn Relish

Serves 4-6 as a side dish or salad

  • 1 medium-sized red onion, slice in 1/4" rounds, skin left on (preheat oven to 350 degrees)
  • 2 ears of fresh corn, shucked, cleaned, and steamed for 3 -4 mins., refresh with cold water
  • 1 medium cucumber, peeled, seeded and thinly sliced
  • 2 cups cherry tomatoes (make sure they are flavorful and firm), quartered
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon, chopped fresh thyme
  • 1/2 cup Kitchen Line Late Harvest Sauvignon Blanc Vinegar
  • 1/4 cup plus one tablespoon Katz Rock Hill Ranch EVO
  • salt and pepper to taste
Toss the red onion slices in a few tablespoons of Late Harvest Sauvignon Blanc Vinegar and a tablespoon of olive oil and set in oven-proof pan. Cook in oven for 30 mins. until lightly colored (the acid will make them a beautiful scarlet red!). Cool, chop into a rough dice. Cut corn off the cob, set in a bowl with everything else. Season with salt and pepper (fair amount!), allow the relish to rest for about 15 minutes to marry the flavors.

Serve with grilled or broiled salmon, or chicken breast; or serve with tuna and pair with our Basil Champagne Vinaigrette recipe.

THIS IS A VERSATILE, SEASONAL RELISH THAT CAN BE ADAPTED & SERVED WITH MANY DISHES. BE CREATIVE!