Summer is pretty much over here in New England, and that means the end of fresh corn. I’m making the most of what’s left today, with a new recipe for Corn Relish!

To make Corn Relish, you will need:

*  2 Cups Corn  (Can be fresh or frozen)

*  1 Cup red bell pepper, chopped

*  1/2 Cup scallions, chopped

*  3 TBS fresh parsley, chopped

*  4 TBS vinegar  (I used white, but apple cider is ok, too)

*  2 TBS veggie oil

*  2 TSP honey

*  Salt/Pepper to taste

*  Dash of tabasco

In a large bowl, whisk the oil and vinegar together, then drizzle in the honey and tabasco. Mix well! Add all of the remaining ingredients. Let it sit in the fridge for at least 4 hours, but overnight is even better.

One of the nice things about relish is that they actually taste better the next day, so it’s a perfect make-ahead idea—great to have in the fridge for frazzled/busy times.

This can be eaten straight from the bowl, spooned over chips, or used as a side dish for a meal. It pairs very well with Tilapia Delight. Yum!