Corn Relish on Nathan's Hot Dog with Hawaiian Bun

1/2 C      Corn cut off of cob

1 Tbsp     Red bell peppers diced
1 Tbsp     Green bell peppers diced
2 Tbsp     Gherkin pickles diced

1/2 C      Onion diced
1/4 C      Tomato diced
1 tsp      Celery seed
2 tsp      Mustard seed
1 Tbsp     Dijon mustard
2 Tbsp     Brown sugar
1 Tbsp     White wine  vinegar
1 Tbsp     Apple cider vinegar
TT         Salt and pepper to taste

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, gherkins and onion.

In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 10 minutes.

Transfer the finished relish to sterile jars. Refrigerate until serving.

6 ea      Nathan's all beef dog

6 ea      Hawaiian Hot Dog Bun

2 Tbsp    Butter

Cook hot dog on grill, brush and toast hot dog bun.  Garnish hot dog with desired amount of corn relish.