Title: Smoked Corn Relish
Categories: Relish
Yield: 8 Cups

5		Ears corn, shucked
1/4	c	Vegetable oil
1	c	Finely diced onion
1	c	Finely diced red bell pepper
1/2	c	Minced jalapenos OR other hot chilies
1	c	Cider vinegar
3/4	c	Currants
1/2	c	Sugar
1/2	ts	Celery seeds
1/2	ts	Salt
1/2	ts	Mustard seeds
	pn	Ground cloves

Grill the corn over wood chips until there are grill marks on all sides. Use a sharp knife to cut the corn off the cob. There should be about 2 1/2 cups, but more is fine. Set aside.

Heat the oil in a saucepan and saute the onion, red pepper and jalapenos until soft. Add the corn and saute two minutes. Add the vinegar, currants, sugar, celery and mustard seeds, salt, cloves and one cup water.

Bring mixture to a boil. Simmer over low heat for 25 minutes.

Serve as a side dish with grilled meats or with barbecue sandwiches.

Washington Post August 2, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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