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  • Walla Walla Relish

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  • 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.
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