2 ears' worth of corn (raw) kernels
3 garlic scapes, diced
1/4 cup minced fresh shallot (or spring onion)
3 tablespoons apple cider vinegar
1 tablespoon yellow mustard seed
Stir together all ingredients in a small bowl. Cover and refrigerate at least 1 hour prior to serving. Use to top hot dogs.
Yield: about 1 1/2 cups