Fresh corn relish

Fresh corn is cunchy and sweet in season and often I bring some back from the farmers market to make relish and salads.

Always buy it still in its natural wrapper rather than that horrible dried out stuff the supermarket has cut up for your ‘convenience’ and plastic wrapped without regard for the moisure and nutrients being lost.

Recipe:
4 large ears or fresh corn

4 spring onions chopped

1 small clove garlic minced

3 tablespoons extra virgin olive oil

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon macrobiotic  salt

1 teaspoon cracked black pepper

Method:

Holding each ear of corn upright on a tray or cutting board slice off the kernals from top to bottom then transfer to a large bowl. Add remaining relish ingredients. Toss to combine. Adjust seasoning to taste.

Serve with crackers and nut cheese