Lemon-Lime, Corn, and Jalapeño Relish

Name: Lemon-Lime, Corn, and Jalapeño Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons (or more) coarse kosher salt; 237 milliliters fresh corn kernels (cut from 2 small ears); 4 jalapeño chiles, seeded, finely chopped (scant 1/2 cup); 1 lemon; 2 limes; 177 milliliters extra-virgin olive oil

Lemon-Lime, Corn, and Jalapeño Relish is a gluten free and vegan side dish. This recipe serves 6. One serving contains 275 calories, 1g of protein, and 27g of fat. If you have limes, lemon, jalapeño chiles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using vegetable peeler, removepeel in strips from limes andlemon (green and yellow partsonly).

Ingredients you will need

Vegetable

Lime

Equipment you will use

Peeler

Cut peel into 1 x 1/8-inchstrips.

Place in medium bowl.Squeeze enough juice fromlimes and lemon to measure2 tablespoons lime juice and2 tablespoons lemon juice.

Ingredients you will need

Lemon Juice

Lime Juice

Juice

Lemon

Equipment you will use

Bowl

Addto bowl with peel.

Equipment you will use

Bowl

Add cornkernels, jalapeños, oil, and 3/4teaspoon coarse salt; stir to blend.Cover and chill at least 2 hoursto allow flavors to blend. Seasonto taste with more coarse salt,if desired. DO AHEAD: Can bemade 1 day ahead. Keep chilled.Bring relish to room temperaturebefore serving.

Ingredients you will need

Coarse Salt