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".

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.