Michele calls this a relish, but it's more like a salsa to me. It was so ono, it got wiped out fast. I think it's so cool that she's always bringing stuff to share with us. Thanks Michele!!
1/2 teaspoon ground cumin
1/4 cup apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seeds
2 cups freshly cooked sweet corn kernels or packaged frozen corn, thawed
1 cup chopped tomatoes
1/2 medium onion, finely chopped
1/4 cup sweet pickle relish
1/2 teaspoon salt
pinch of cayenne (optional)
1. Heat a nonstick skillet over medium heat. Add the cumin and cook, stirring constantly, until fragrant (20 to 30 seconds). Remove from heat, add vinegar, sugar, and celery seeds. Stir until sugar dissolves and set aside.
2. In a medium bowl, combine corn, tomatoes, onion, and relish. Pour the vinegar mixture over, sprinkle salt and cayenne, toss to coat. Cover and refrigerate at least one hour to allow flavors to blend.
Prime Time Breakfast - Last week, Art and I went to the annual PrimeTime breakfast hosted by the First Hawaiian Bank at the Hilton Hawaiian Village. It was like a mini seminar fo...
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