Walla Walla Relish

3 ears of sweet corn (white or yellow)
1 cup chopped Walla Walla Sweet onions
1 cup chopped tomatoes (use Roma varieties until local varieties are available)
1 (4.25-ounce) can chopped olives
1/4 cup chopped green bell pepper
1/4 cup chopped red or yellow bell pepper
1/3 cup rice-wine vinegar
1 1/2 teaspoons (from a 0.4-ounce pouch) ranch-dressing mix (any brand calling for buttermilk)

Prepare the ears of corn for roasting by removing all silk and all but 1 layer of husk. Dip each ear in water to moisten, then arrange ears (with husks covering kernels) on a baking sheet. Roast in a 350-degree oven for 45 minutes. Remove from oven and when ears are cool enough to handle, cut kernels from cob. Each ear should yield 1/2 cup kernels. Alternatively, boil husked corn for about a minute, cut kernels from cob and proceed with recipe.

Combine the remaining ingredients in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors.

Makes 3 1/2 cups.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.