Lemon-Lime, Corn, and Jalapeño Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 3/4 cup extra-virgin olive oil
- 1 lemon
- 2 limes
- Carbohydrate 7 g(2%)
- Fat 21 g(32%)
- Fiber 1 g(5%)
- Protein 1 g(2%)
- Saturated Fat 3 g(14%)
- Sodium 160 mg(7%)
- Calories 211
Preparation 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, jalapeños, 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.
Preparation 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, jalapeños, 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.
