Kick it up with Emeril (Sweet Corn Relish)

Kick it up with Emeril, Pg. 38 of the Sept. issue of Everyday Food, a Martha Stewart Magazine, has an amazing recipe for a Sweet Corn Relish. Since I gave poor Emeril such a hard time in my last blog I thought I would give him a little props for this recipe. It was incredibly easy and a refreshing side to my Shredded Beef Chimies and Ranch Beans. The flavors are so light with no fuss or muss, almost barefoot in its simplicity. It made a very nice light salad with what can sometimes be a heavy cuisine. Definitely a winner and I will make it again. Next time I may swap out the flat leaf parsley for cilantro to give it more of a Mexican feel.

Sweet Corn Relish

• 2 Cleaned ears of sweet corn

• 2 Vine-ripened tomatoes

• 2 Avocados

• 1/2 Small red onion

• 2 Tbsp finely chopped flat leaf parsley

• 3 Tbsp e-v olive oil

• 2 Tbsp fresh lemon juice

• S/P to taste

Cook your corn in a large pot of lightly salted boiling water. Once corn is done remove from water and set aside to cool slighly so that you are able to handle cobs while you cut off the kernals with a sharp knife. In a small bowl,  add diced tomatoes, diced avocados, finely diced red onion (I swapped out with 2 green onions and it was great),   and chopped flat leaf parsley. Add corn kernals, lemon juice, and e-v olive oil. Lightly toss, careful not to smash the avocados. Salt and pepper to taste.