Ingredients for Mexicali Corn Relish
- 2 cups fresh or frozen corn kernels
- 1/2 medium yellow onion, thinly sliced
- Fresh Corn Kernels
- Red Bell Pepper
- Poblano Chiles
- 1/2 cup chopped fresh cilantro
- Fresh Lime Juice
- 1/2 teaspoon salt
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How to Make Mexicali Corn Relish
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Add 1/2 medium yellow onion, thinly sliced, and cook, stirring occasionally, until softened, about 3 minutes.
- Add 2 cups of fresh or frozen corn kernels and continue cooking until the onion is lightly golden and the corn is tender-crisp, about 3-5 minutes.
- Scrape the corn and onion mixture into a medium bowl.
- Add 1/2 red bell pepper, finely diced, 1/4 poblano pepper, seeded and minced, 1/2 cup chopped fresh cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt.
- Gently toss to combine all ingredients thoroughly.
- Serve immediately at room temperature for the best flavor, or cover and refrigerate for up to 2 days to allow the flavors to meld.
- For an extra kick, add a pinch of chili powder or a diced jalapeño pepper (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
15g
Fat
0g
Carbs
4g
