Mexicali Corn Relish

luvcook'n's Note:

This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

• 1 tablespoon corn or 1 tablespoon olive oil
• 1 medium onion , diced
• 2 cups fresh corn kernels
• 1 medium red bell pepper , diced
• 1⁄3; cup diced poblano chiles or 1⁄3; cup green bell pepper
• 2 tablespoons chopped cilantro or 2 tablespoons parsley
• 1 ½ tablespoons fresh lime juice or 1 ½ tablespoons white wine vinegar
• ½ teaspoon salt

Directions:

1. Heat the oil in a large nonstick skillet.
2. Add the onion and cook, stirring occasionally until soft, about 3 minutes.
3. Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
4. Scrape into a medium bowl.
5. Add the red pepper, poblano chile, cilantro, lime juice and salt.
6. Toss to mix.
7. Serve at room temp or cover and refrigerate for up to 2 days.
8. For best flavour -- serve at room temperature.

Reviews

[ceruleanseven]

Exactly what I was looking for. I served over steak tacos. I liked it better when it was hot (temperature-wise, not spicy-wise)

[Susie D]

I utilized frozen whole kernel corn and subbed green onions. I l appreciated that the amounts were easy to reduce and the relish has a fresh light flavor from the lime.

[Sarah in New York]

This is really good. I realized after starting to make this that I didn't have any lime juice or white wine vineagar, so I used half lemon juice/half white vinegar. It was perfect. I used canned sweet corn and served it warm. This is a keeper! Made for ZWT5 - Epicurean Queens