The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sweet Summer Corn Relish


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 olive oil

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.
Print Recipe