FRESH CORN RELISH

"Lively with spices, this quick and easy relish is wonderful spooned atop grilled hamburgers."

8 ears corn, husks and silk removed
1 cup water
1 cup white vinegar
1/2 cup sugar
1/2 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. ground turmeric
1/2 tsp. Tabasco sauce
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
4 green onions, green and white portion, thinly sliced
2 tbsp. chopped fresh cilantro

Drop the corn into a large pot of boiling water. Partially cover the pot and cook at a gentle bubble for 3 minutes or until the kernels are crisp-tender. Remove from the pot and drain in a colander. When the corn is cool enough to handle, cut the kernels from the cobs.

Meanwhile, combine the water, vinegar, sugar, and salt in a large saucepan. Stir in the celery seed, mustard seed, turmeric, and Tabasco. Stir in the green and red bell peppers and onions. Bring to a gentle bubble and cook, uncovered, for 10 minutes.

Stir in the corn and cilantro and increase the heat. Cook, stirring, until almost all the liquid is evaporated. Transfer to a large bowl. Cover and refrigerate until thoroughly chilled.

Serves 12
Source: Judy Gorman's Vegetable Cookbook by Judy Gorman