Simple, easy, seasonally fresh, and utterly versatile, this relish is light and has an unexpected secret ingredient.
Remove husks and silks from the corn while bringing a large pot of water to boil.
Once the water is boiling, add some salt and a pinch of sugar then add the corn; boil for 3 minutes.
Remove the corn from boiling water and immediately place them in an ice water bath to stop cooking and cool them down.
Soak the tomatillos in a bowl of warm water for about 5 minutes to loosen the husks for easy removal.
Remove the husks from the tomatillos and clean the skins to remove the sticky residue.
Cut the kernels off the corn by inverting a small bowl into a larger one, allowing the kernels to fall into the bowl.
Dice the tomatillos, add to the corn bowl.
Dice the onion, add to the mixture.
Dice the jalapeños, to reduce the heat, remove seeds and veins, then add to the veggies.
Heat a medium-size sauce pan over medium high heat.
Once the pan is hot, add the oil, swirl it around to fully coat the bottom of the pan.
Add the corn, tomatillos, onions, and jalapeños, stir well can sauté for about 3 minutes.
Reduce the heat to medium, add the vinegar, cilantro, black pepper, and Old Bay seasoning; bring it to a high simmer.
Allow to simmer for 2-3 minutes then reduce heat to medium low for 15 minutes.
At the 10 minute mark, taste for seasoning, add more salt as needed (1/4-1/2 teaspoon).
Resume the low simmer for the 5 remaining minutes. Taste again, adjust salt if needed.
Remove from heat, stir in the fresh lime juice.
Allow to completely cool, then place in a sealable container and refrigerate for at least 2 hours, but the longer the better.
Use on every and anything; store in a sealed jar/container for up to two weeks.