TANGY CORN RELISH

Tangy Corn Relish image

Provided by Florence Fabricant

Time 30m

Yield 2 cups

Number Of Ingredients 10

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams