- 1 1/2 cups white wine vinegar
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1 tarragon sprig
- 1 thyme sprig
- 1 tablespoon peanut or canola oil
- 1 small onion, diced
- 3 Fresno chile peppers, minced
- 1 red bell pepper, diced
- Kosher salt
- 6 ears of corn, shucked, kernels cut off
- 5 scallions, white parts only, finely chopped
- Cayenne pepper (optional)
How to make this recipe
In a small saucepan, combine the vinegar and sugar and bring to a boil. Add the garlic and ginger and simmer over moderate heat until the mixture has reduced by one-third, about 10 minutes. Remove the pan from the heat, add the tarragon and thyme and let steep for 5 minutes.
Meanwhile, in a large saucepan, heat the oil until shimmering. Add the onion and both peppers, season with salt and cook, stirring occasionally, until the peppers begin to soften, about 5 minutes. Add the corn and scallions, season with cayenne and cook, stirring, until the corn turns bright yellow, about 2 minutes.
Add the vinegar mixture to the corn and bring to a simmer. Cook over moderately low heat just until the corn is tender, about 5 minutes. Discard the thyme and tarragon. Season the relish with salt and let cool. Refrigerate for at least 24 hours before serving.
The relish can be refrigerated for up to 2 weeks.
Grilled chicken, pork or shrimp.