This recipe is courtesy of David Alworth, chef at Durham’s Guglhupf Cafe. Please see my post about the cooking class for more details!

Let me know if you’d like me to post any of the other recipes demonstrated in the class.

Sweet Corn and Pepper Relish

Ingredients

• 4 ears fresh, in-season corn kernels cut from the cob
• 1/4 cup small dice red bell pepper
• 1/4 cup small dice red onion
• 1/4 cup small dice poblano pepper
• 2 tsp rough chopped cilantro
• 1 tsp minced fresh chives
• 1 tsp chopped Italian parsley
• 1/4 cup quality white wine vinegar
• 3 T extra virgin olive oil
• salt and pepper to taste

Method

1. Mix all ingredients and let sit refrigerated for 30 minutes, stir once or twice.

2. Check for seasoning and serve.

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