This recipe makes a lot of corn relish. Use extra (if there is any!) as a chip dip or a topping for your quesadillas, burritos, or fish tacos. Prep: 15 minutes; Cook: 4 minutes.
Place first 8 ingredients in a Dutch oven, and bring to a simmer, stirring occasionally. Add kosher salt and pepper.
Cook, stirring often, about 4 to 5 minutes or until corn is glossy but still slightly crunchy. Remove from heat, add basil, and let cool. Chill in an airtight container until ready to serve.
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