Tangy Corn Relish

Ingredients

• 1 tablespoon olive oil
• ¼ cup finely diced sweet red pepper
• ¼ 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 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    368 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 9 grams protein; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 cups

Preparation

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.
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.