Photo by Keith Lanpher

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5 cups

  • 4 cups sweet white corn, roasted (about 4−5 ears cut from cob)
  • 2 tablespoons red onion, small dice
  • ¼ cup red bell pepper, small dice
  • ¼ cup jalapeño, small dice
  • ½ cup pickled okra, sliced
  • ½ cup rice vinegar
  • 1 teaspoon kosher salt
  • 1 tablespoon dill, stemmed and lightly cut
  • 1 tablespoon fresh thyme, stemmed and lightly cut
  • 2 tablespoons fresh chives, minced
  • 2 tablespoons extra virgin olive oil preferably Georgia
  • Freshly ground black pepper to taste
  1. In a large mixing bowl, combine vegetables and vinegar. Season with salt and let marinate for 1 hour.
  2. Add in fresh herbs and chives. Add in olive oil and black pepper to taste. Stir well and serve with grilled shrimp. The relish can be served slightly warm or at room temperature. Keep stored in refrigerator for up to 4 days.
  • from Chef Sam McGann, The Blue Point, Duck, North Carolina

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