Corn Relish

• Olive or canola oil
• 1 red onion, finely chopped
• 8oz (225g) cherry tomatoes
• 1 small fresh hot red chile, seeded and minced
• 1 tsp light brown sugar
• 1/4 tsp cayenne pepper
• 1 tbsp ketchup
• 2 tsp white wine vinegar
• 2 cups cooked fresh or thawed frozen corn kernels
• Salt and freshly ground black pepper
• Chopped cilantro, for serving

1. Heat 2 tsp of oil in a saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes, until beginning to soften.
2. Add the cherry tomatoes, chile, brown sugar, and cayenne and stir well to mix. Reduce the heat to low and cover. Cook 5 minutes, until the tomatoes soften.
3. Transfer to a bowl and cool. Stir in the corn, ketchup, and vinegar. Season with salt and pepper. Cover and refrigerate overnight.
4. Just before serving, stir in the cilantro. Serve chilled or at room temperature.

olive, red onion, cherry tomatoes, hot red chile, brown sugar, cayenne pepper, ketchup, white wine vinegar, corn kernels, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/corn-relish-50057535 (may not work)