The Diplomat's Corn Bruschetta

We ate this delicious hors d'oeuvres at The Diplomat in Milwaukee, and made it at home. It's from this website for what's called chow chow. It's pretty close. Jeanne added jalapeño* and garlic** to this recipe.

Ingredients for the corn relish/chow chow

1 C champagne vinegar
1/2 C sugar
1/2 C water
1/2 t kosher salt
1/4 t black peppercorns, crushed
1 bay leaf
****
4 prepared corn ears, like from Lunds, shucked
1/2 C diced red pepper
1/2 small jalapeño, diced
3 T minced shallots

Also needed (but do not add to the pot):
1 baguette, sliced
2 C ricotta cheese

Instructions for the relish/chow chow

Place first six ingredients (above the asterisk line) in a medium saucepan, and bring to a boil.

Add the rest of the ingredients, and return to a boil. Reduce to a simmer and cook for another 15 minutes.

Chill.

Instructions for the bruschetta

Prepare sliced baguette by putting olive oil on sliced baguette and toasting. Let toast cool to room temperature.

Coat bruschetta with ricotta cheese and spoon chilled corn relish onto the sliced baguette.

Serve immediate.

*I added 1/4 of a small jalapeño the first time. The second time, I will add 1/2.
**Pete suggested upping the garlic and said that the sugar is the right amount though I think I'll decrease some and note here what I did.