Dean Fearing, the guitar-playing chef of The Mansion on Turtle Creek in Dallas, makes this sweetcorn apple relish to partner grilled chicken breasts.
If using fresh corn, remove the kernels from the cobs with a sharp knife then scrape off the mush that is left behind with the back of the knife and reserve.
In a frying pan over a moderate heat, melt the bacon fat or butter and sauté the corn kernels for 3 minutes if fresh and 1 minute if frozen, stirring constantly. They must not brown.
Add the vinegar, onion, peppers and corn pulp if you have it, then simmer for 4 minutes, or until the liquid has evaporated.
Remove from the heat. Peel, core and dice the apples and stir in with the lemon juice. Season with salt and pepper to taste.
© 1998 Alastair Little. All rights reserved.