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Lemon-Lime, Corn, and Jalapeño Relish

By Jill Silverman Hough

3.5

(11)

Image may contain Food and Plant
Lemon-Lime, Corn, and Jalapeño RelishNigel Cox

Six ingredients yield big dividends. Be sure to use a good-quality fruity olive oil.

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

2 limes
1 lemon
1 cup fresh corn kernels (cut from 2 small ears)
4 jalapeño chiles, seeded, finely chopped (scant 1/2 cup)
3/4 cup extra-virgin olive oil
3/4 teaspoon (or more) coarse kosher salt

Preparation

  1. Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8-inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired. DO AHEAD: Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.

TagsCondimentCornVegetableJalapeñoChileCitrusFruitNut FreeGluten FreeDairy FreeVegetarianVeganRawEasy5 Ingredients or FewerNo-CookSummerBon Appétit
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