Lemon-Lime, Corn, And Jalapeño Relish
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only)
2
Cut peel into 1 x 1/8-inch strips
3
Place in medium bowl
4
Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice
5
Add to bowl with peel
6
Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend
7
Cover and chill at least 2 hours to allow flavors to blend
8
Season to taste with more coarse salt, if desired
9
DO AHEAD: Can be made 1 day ahead
10
Keep chilled
11
Bring relish to room temperature before serving
12
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only)
13
Cut peel into 1 x 1/8-inch strips
14
Place in medium bowl
15
Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice
16
Add to bowl with peel
17
Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend
18
Cover and chill at least 2 hours to allow flavors to blend
19
Season to taste with more coarse salt, if desired
20
DO AHEAD: Can be made 1 day ahead
21
Keep chilled
22
Bring relish to room temperature before serving