Tangy Corn Relish

Name: Tangy Corn Relish
Total time: 30 min
Yield: 2 cups
Ingredients: 1 tablespoon olive oil; 1/4 cup finely diced sweet red pepper; 1/4 cup finely diced green bell pepper; 1 medium-size jalapeno chili, seeds and ribs removed; 1 large green onion, trimmed and sliced thinly (including the green); 3 garlic cloves, peeled and finely chopped; 2 1/2 cups fresh corn kernels and juice, cut and scraped from about 3 medium ears; 3 tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar; 2 tablespoons fresh lime juice; 2 tablespoons minced cilantro leaves

By Florence Fabricant

Total Time: 30 minutes plus 1-3 days' marinating
Rating: 4(6)
Comments: Read comments

Featured in: By the Book; Tasty Inspiration From an Easygoing Source

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Ingredients

Yield:2 cups

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

Ingredient Substitution Guide

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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.