Corn and Red Pepper Relish

Fill a medium sized sauce pot about 7/8 full of water and place over high heat. Season with salt and bring to a boil. In a medium bowl, make an ice bath by adding a few handfuls of ice and some cold water.

Remove the kernels from the ears of corn and place corn kernels in a fine mesh strainer. When the water is boiling rapidly, dip the strainer with the corn kernels in the boiling water so that the corn is just submerged but still contained in the strainer. Let the corn cook for about 30 seconds. Pull the strainer with the corn kernels out of the water and let it drain over the pot briefly. Then immediately transfer the strainer (with the corn kernels still nestled in the bottom) into the ice bath to cool for 2 to 3 minutes. This is called shocking, which halts the cooking process and ensures you don’t end up with mushy corn.

Combine the blanched corn with the remaining ingredients in a small bowl. Serve with tortilla chips!