Pickled Corn Relish
6 ears fresh corn on the cob
3 shallots, fine diced
2 cloves fresh garlic, sweat
1 cup sweet gherkins, fine chopped
½ cup fresh cilantro chopped
1 Tablespoon ground cumin juice of one lemon
3 green onions, sliced thin
1 roasted red pepper, diced
2 T balsamic vinegar
2 T extra virgin olive oil
salt and pepper to taste
Roast corn in the husk either on the grill or in the oven for 15- 20 minutes, let rest, remove husk and remove corn kernels. Add all ingredients together, stir well and reserve while lamb cooks. May be prepared and stored in cooler for up to a day.
Serve with crisp hearts of romaine lettuce and quinoa flatbread.
Chef John Brand 