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
It is really no secret that hot dogs are one of my favorite foods. Every time I go to a new city, I figure out what their regional hot dog is and track down an iconic spot to try it. I also like making hot dogs at home and varying the toppings (Baltimore is oddly lacking in the hot dog department). This time I went for a quick and easy corn relish using tasty in-season garlic scapes and corn. I used it about an hour after making it, but the leftovers were still crisp the next day just in case you needed to serve it a bit later than that. If you don’t like hot dogs (the horror!) it would also be great served over grilled fish.