I’ve been more than a little bit bored with your regular mustard and relish type condiments on my burger these last few months, which has led me to try out some new things. Last Summer I started using store bought corn relish. Tired even of that, I decided to step it up a notch with this colourful delight.
Grilled Corn, tomato and bacon relish
Ingredients
2 ears of peaches & cream corn
half a dozen (or so) tiny tomatoes, roughly chopped. We used wonderful yellow mini plum toms that I found at the local farmer’s market.
1/3 of a cup of finely diced sweet onion like Vidalia
3 strips of crisp bacon, chopped
splash of white wine vinegar
splooge of olive oil
S & P
Method
Preheat BBQ to high
Drizzle corn cobs with olive oil and then season with S & P
Grill corn until lightly blackened on all sides. Notice the corn is not soaked in water, which means you have to pay attention to it so it doesn’t burn.
Remove from grill and allow to cool.
Once corn has cooled, cut kernals from the cobs.
In a bowl, combine all ingredients and gently mix. After tasting, season with S & P to taste.
Refrigerate until you are ready to use.
While I made this as a burger topping, it would be equally tasty on hot dogs, crostini or even on a salad.
