Friday, June 20, 2014

Mexican Corn Relish


Tomorrow is the first official day of summer and I want to kick it off right. This appetizer has 4 kinds of peppers (5 if you count the chipotle in the corn) and two kinds of onions as well as tomatoes. It is also totally customizable—you can leave out the jalapenos to make it kid-friendly. You could add beans if you like—whatever! This recipe makes enough for the whole neighborhood, so you may want to halve it for a small group.

Ingredients:
2 (11 ounces each) cans Mexican style corn, drained (I found some with chipotle!)
2 cans (10 ounces each) tomatoes with green chiles, drained (I used ‘original’, not hot)
1/3 cup red onion, chopped (You can soak for 15 minutes in cold water and drain to mellow the red onion a bit)
½ cup green onions, chopped
½ cup red pepper, chopped
½ cup green pepper, chopped
1-3 jalapenos, seeded and diced
¼ cup ripe olives, chopped (optional)
Pinch of sugar
Salt to taste
Squeeze of lime
Cilantro or parsley to garnish

Directions: Mix all ingredients in a bowl and refrigerate for at least 1 hour. Serve with tortilla or corn chips.


No comments:

Post a Comment