Side
1/2 red onion, diced
1/4 c. dry white wine
3 Tbs. white wine vinegar
1 Tbs. julienned fresh ginger
3 Tbs. fresh thyme (1 Tbs. dried)
3 cloves garlic
1 tsp pink peppercorns
2 tsp. whole coriander seeds
1 Tbs. sugar
2 leaves bay
2 c. fresh corn (~4 ears)
1 green bell pepper
1 red bell pepper
7 scallions
6 leaves fresh basil, chiffonade
1/4 tsp. salt (plus to taste)
1/2 tsp. black pepper
1. Place the onion, wine, vinegar, ginger, thyme, garlic, peppercorns, coriander, sugar and bay leaves in a medium saucepan over low heat. Stir and cook about 5 minutes. Then add the corn and cook 5 minutes more, until seasonings are incorporated. Remove from heat, discard the bay leaves and set aside to cool.
2. Meanwhile, in a separate bowl, combine the green and red bells with scallions and basil chiffonade. Stir to mix.
3. Add the corn mixture to the pepper mixture and stir to mix. Season with salt and pepper. Refrigerate in an airtight container until ready to use.
Season: Summer