Serves 6.
2 ears fresh corn on the cob, still in the husks
1 Tbsp. olive oil
1/2 cup chopped onion
2 cups diced green tomatoes
1/2 cup chopped red bell pepper
1/4 cup chopped jalapeo peppers
1 Tbsp. Dijon mustard
1 Tbsp. honey
3 Tbsp. cider vinegar
1/4 cup water
1/2 tsp. dry mustard powder
1/4 tsp. salt
1. Heat the grill to medium-high heat and place the corn on the center rack of the grill.
2. Close the lid and allow the corn to cook for 10 minutes. Using tongs, turn the corn and continue grilling for an additional 7 to 10 minutes or until the corn is tender, cooked through but still crunchy.
3. Remove the corn from the grill and allow it to cool a bit before removing the husks and silks. Then, use a serrated knife to cut the kernels off the cob. Place the kernels in a large bowl and set aside.
4. In a large skillet, heat the olive oil and saute the onion, tomatoes, bell pepper and jalapeos for 2 to 3 minutes, making sure they still have a little crunch.
5. Add the onion mixture to the corn and stir to combine.
6. Whisk together the Dijon mustard, honey, vinegar, water, mustard powder and salt. Pour this mixture over the corn and fold everything together.
7. Return the chow chow to the pan and cover it.
8. Continue cooking the chow chow for an additional 10 to 15 minutes or until the tomatoes have broken down and most of the liquid has evaporated.
9. Spoon the chow chow into a container and allow it to come to room temperature.
10. Cover the mixture and allow it to chill for several hours before serving.
