Tangy Corn Relish
- Total Time
- 30 minutes plus 1-3 days' marinating
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Ingredients
- 1tablespoon olive oil
- ¼cup finely diced sweet red pepper
- ¼cup finely diced green bell pepper
- 1medium-size jalapeno chili, seeds and ribs removed
- 1large green onion, trimmed and sliced thinly (including the green)
- 3garlic cloves, peeled and finely chopped
- 2½cups fresh corn kernels and juice, cut and scraped from about 3 medium ears
- 3tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar
- 2tablespoons fresh lime juice
- 2tablespoons minced cilantro leaves
Nutritional analysis per serving (4 servings)
144 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
- Step 2
Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.
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