In November, Sherry Stoppelbien's St. Augustine restaurant Hot Shot Bakery was featured in Woman's World Magazine. It featured her recipe for "corn and black bean relish".
CORN & BLACK BEAN RELISH
10 oz. white corn, fresh or frozen & thawed
1/3 cup water
½ cup white vinegar
1/3 cup sugar
¼ tsp. dill
1 can black beans, rinsed
1 datil pepper, chopped
1 Tbs. chopped onion
1 tsp. turmeric
½ tsp. dry mustard
In small pan, simmer corn for 10 minutes; drain, set aside. Combine water, vinegar, sugar and dill in small pan; simmer until sugar dissolves. Mix all ingredients together and refrigerate covered.