1 cup (250 ml) corn kernels, fresh or frozen (approximately 1 ear of corn)

1 onion, chopped

1 red bell pepper, seeded and diced

1 clove garlic, finely chopped

1 tablespoon (15 ml) olive oil

1 tomato, diced

1 peach, peeled and diced

1/4 cup (60 ml) sugar

1/4 cup (60 ml) lime juice

2 teaspoons (10 ml) harissa sauce

Salt and pepper

In a skillet over medium heat, soften the corn, onion, bell pepper, and garlic in the oil for about 5 minutes. Add the remaining ingredients and simmer until the liquid is syrupy. Let cool. Cover and refrigerate.

Serve with crab cake sandwiches, meat pie, or grilled chicken and pork.

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