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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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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. Ingredients:
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 1/2 tablespoons fresh lime juice or 1 1/2 tablespoons white wine vinegar |
1/2 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.
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