In The News

Spicy Corn Relish

Serves 12

10 ears fresh white corn

1 medium red bell pepper (finely chopped)

1 medium green bell pepper (finely chopped)

1 medium white onion (finely chopped)

1-cup cherry tomatoes cut in halves

1/4-cup rice vinegar

1/4 cup olive oil

2 medium scallions (about 3 tablespoons finely chopped)

1 garlic clove (finely chopped)

1/2 bunch fresh, finely chopped chives (about 3 tablespoons)

1/2 bunch fresh cilantro (finely chopped about 1/4 cup)

1-teaspoon ground cumin

1-teaspoon red pepper flakes

1 sprig fresh thyme

Salt and freshly ground black pepper

Bring a large saucepan of lightly salted water to a boil over high heat. Add the corn and cook for 5 to 7 minutes until tender. Do not overcook. Drain the corn and place it in a medium-sized mixing bowl. Add the remaining ingredients and mix well. Cover and refrigerate for about 30 minutes until chilled. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.

“I invite you on an epicurean journey that will tantalize your senses and amaze your palate.” ~Walter Staib on the new Discovery Dining program at Sandals Resorts.

Learn More about Discovery Dining at Sandals Resorts!