Mexicali Corn Relish

1. 1

   Heat the oil in a large nonstick skillet.

2. 2

   Add the onion and cook, stirring occasionally until soft, about 3 minutes.

3. 3

   Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.

4. 4

   Scrape into a medium bowl.

5. 5

   Add the red pepper, poblano chile, cilantro, lime juice and salt.

6. 6

   Toss to mix.

7. 7

   Serve at room temp or cover and refrigerate for up to 2 days.

8. 8

   For best flavour -- serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.