Chili & Corn Relish
Yield
1 servingsPrep
10 minCook
?Ready
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
anaheim chilies
and yellow chilies |
*
|
| ⅓ | cup |
corn kernels, canned
drained |
|
| ⅓ | cup |
red onion
chopped |
|
| ⅛ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
anaheim chilies
and yellow chilies |
*
|
| 79 | ml |
corn kernels, canned
drained |
|
| 79 | ml |
red onion
chopped |
|
| 0.6 | ml |
coriander
ground |
|
| 5 | ml |
lime juice
|
|
Directions
If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets).
Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures.
Let cool slightly; rub skin off.
Seed and cut into a coarse dice.
Add remaining ingredients and let sit while fish cooks.
May be made the day before.
Serve cold or at room temperature.
Makes 1 cup.
