| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Diced onion; white |
| 1 |
tb |
Canola oil |
| 2 |
c |
Corn kernels |
| 1 |
|
Red bell pepper; diced |
| 1/3 |
c |
Poblano; diced |
| 2 |
tb |
Chopped cilantro |
| 1 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Saute the onion in the oil, stirring occasionally. Add corn and cook until
tender, 3 to 5 minutes, then transfer to a medium-size bowl. Add remaining
ingredients. Mix well and serve at room temperature.
PANTRY: substitute green bell pepper for poblano chili;; white wine
vinegar for fresh lime juice.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 15:24:50 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Corn relish is really a cooked salad.
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