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.