LEMON-LIME, CORN & JALAPENO RELISH

By BobD

Ingredients

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

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 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, jalapeno 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.