A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.
Original recipe makes 16 servings
Ingredients
2 cups fresh corn kernels
2 cups peeled, chopped jicama
1 cup diced red onion
1 cup small diced white onion
1 cup small diced red bell pepper
1/2 cup small diced green bell pepper
1/4 cup olive oil
2 tablespoons white vinegar
1 1/2 tablespoons salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon red wine vinegar
1 teaspoon chili powder
2 cups fresh cilantro leaves, finely chopped
1 1/2 cups small diced tomatoes
1 lime, zested and juiced
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PREP
20 mins
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COOK
5 mins
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READY IN
25 mins
Directions
- Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
- Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Nutrition
Calories: 74 kcal
Carbohydrates: 9.5 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 2.5 g
Protein: 1.5 g
Sodium: 700 mg
