Beef Tenderloin 'Dogs with Corn Relish

1 cup fresh corn kernels (from 2 ears)
1/4 cup finely-diced red bell pepper
2 tbsp. each finely diced red onion, finely diced celery
1/4 cup cider vinegar
1-1/2 tsp. sugar
to taste: salt and freshly ground pepper
3 tbsp. canola oil
1/2 tsp. each minced garlic, sweet paprika, dry mustard
1/4 tsp. cayenne pepper
1 lb. center-cut beef tenderloin, in one piece
1 baguette, halved lengthwise and cut into 4 (6") pieces 

      Light a grill.  Bring a small saucepan of water to a boil.  Add corn kernels and cook them 2 minutes.  Drain and cool corn under running water.  Shake off excess water and pat kernels dry.  Transfer corn to a bowl, add bell pepper, onion and celery.  In same saucepan, heat cider vinegar with sugar, a generous pinch of salt and pepper just until sugar dissolves.  Pour vinegar over vegetables and refrigerate corn relish until chilled.  Meanwhile, in a small bowl, stir canola oil with the garlic, paprika, dry mustard and cayenne; season generously with salt and pepper.  Using a very sharp knife, quarter tenderloin lengthwise, forming 4 long 'dogs.'  Rub tenderloin dogs with 1/2 of seasoned oil.  Brush cut sides of baguette with remaining seasoned oil.  Grill dogs over high heat, turning them occasionally, until they're lightly charred outside, about 10 minutes for medium-rare meat.  Grill baguette, oiled-side down, until lightly toasted.  Serve beef tenderloin dogs on toasted baguette, topped generously with corn relish.