I created this sunny, summery, simple, and deliciously corny relish for Bon Appetit a few years ago and have since enjoyed it about a zillion different ways—on chicken, steaks and salmon, on burgers and BLTs, on roasted potatoes and grilled zucchini. You can even mix it with a little sour cream for a Latin-feeling dip that makes a nice change of pace from guacamole. All that and more, with just a simple-few ingredients. Trust me—it’s a good thing to have around. (For more ways to revel in summer corn, plus tips for buying and storing it, read this post.)
Makes about 1 2/3 cups
- 1 ear of corn
- 2 limes
- 1 lemon
- 1/2 cup stemmed, seeded, and finely chopped jalapenos (see note)
- 3/4 cup extra virgin olive oil, ideally a fruity one
- 3/4 teaspoon coarse kosher salt
Cut the kernels from the corn (you should have about 1 cup) and put them in a medium bowl.
Use a vegetable peeler to cut the colored part of the peel from the limes and lemon. Cut the peel crosswise into tiny matchsticks and add them to the bowl. Stir in the the jalapeno, olive oil, and salt, then refrigerate overnight to let the flavors meld.
Return to room temperature before serving.
NOTE This will be 2 to 4 jalapenos, depending on their size. And don’t worry about the mixture being too spicy—between the sweetness of the corn and the softening effect of the olive oil, it’s only a mild warmth.
