Spicy Corn Relish

I really like veggie salads, and this is a particular favorite.


6 cups whole kernel corn, fresh or frozen

1 tomato, seeded and diced

2 tablespoons Sicilian Lemon Vinegar

1/4 cup Chipotle Olive Oil

1/2 teaspoon salt

Freshly ground pepper to taste

2 oz. Parmesan cheese, shredded


Place the corn and tomato in a medium bowl.  Combine the vinegar, oil, salt, and pepper and pour over corn, toss.  Add the Parmesan cheese and gently toss.  Chill for one hour before serving. 


This recipe also works well with Basil Oil and Pomegranate Quince Balsamic Vinegar.