TANGY CORN RELISH

Tangy Corn Relish image

Provided by Duff Goldman

Time 58m

Yield 6 servings

Number Of Ingredients 16

2 ears corn
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1/2 cup chopped sweet piquante peppers
1/2 small red onion, chopped
1/4 cup finely chopped sweet gherkins
1/4 cup chopped fresh parsley
1 red jalapeno pepper, seeded and minced
1/2 teaspoon sugar
Serving suggestion: Grilled Sausage, recipe follows
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

Steps:

Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.