We've got two corn-on-the-cobs left over in our weekly Abel & Cole vegetable box, and I was racking my brains thinking what to do with them. Last year I invented a rather good sweetcorn relish- which was very similar to the stuff you used to be able to buy in jars. It's white trash diner food, and I like it.
Chop or slice up some shallots and fry them in grapeseed oil. Next, tip a tin of sweetcorn (or better still, some fresh cooked sweetcorn) into a bowl, and mix in some diced green and red peppers, a dash of white vinegar, a spoonful of sugar, and a teaspoon of garlic powder. Season with sea salt and white pepper, and finish off the job with a spoonful of starchy cornflour.
Add the cooked shallots to the mixture and heat up the thing slowly in a small pan, so that the cornflour cooks properly. The finished result was cotton pickin' authentic. Perfect with burgers, even better with fried chicken. I rest my case.