Fresh Corn Relish

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This recipe appeared in the August 2010 issue of Texoma Living!.

- kernels sliced off the cob of 3 ears fresh corn
- 2 diced tomatoes
- ½ cup chopped red onion
- ½ cucumber, coarsely chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 tablespoons sugar
- 1 tablespoon olive oil
- Pinch of salt and pepper

Place corn kernels in hot skillet and cook until the kernels begin to get charred spots. Add onions and peppers and continue to cook for 1-2 min. Remove from heat and allow to cool.

Add remaining ingredients, mix well, and store in refrigerator. This can be eaten cold or heated.