By Ana Sortun, Oleana and Sofra Bakery + Café This delicious quick-pickle can sometimes be found on the mezze bar at Sofra Bakery + Café in Cambridge, especially at the height of corn season. It is a lovely way to prepare the sweet, summer corn we’re all waiting for. Serve as part of a mezze spread, wrapped in a pita, or just as an easy side dish to accompany grilled fish, or chicken.

Ingredients

2 teaspoons finely minced garlic 2 tablespoons good-quality white wine vinegar or sherry vinegar 2 tablespoons lemon or lime juice 1 teaspoon sugar Kosher salt 4 cups super-fresh, shucked sweet corn kernels 2 tablespoons olive oil 1 cup finely chopped sweet summer onion (or red onion) 1 cup finely chopped arrowhead or white cabbage 4 tablespoons finely chopped hot pepper (jalepeno or Hungarian hot wax pepper) 1/2 cup finely chopped red pepper or green pepper Dried oregano (optional) Fresh dill and feta cheese, for serving

Directions

Place the garlic, vinegar, lemon or lime juice, and sugar in a large mixing bowl and set aside for 10 minutes.

Add the corn and season with salt.

Meanwhile, sauté the onion, cabbage, hot pepper, and bell pepper in olive oil over medium-low heat until it becomes soft and translucent. Add a pinch of dried oregano, if using. Allow the mixture to cool for 5-10 minutes, then stir it into the corn. Season the mixture with salt to taste.

Serve with chopped fresh dill and feta cheese.