Mexicali Corn Relish

Total Time
Prep 15 mins
Cook 8 mins

This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.

Ingredients Nutrition


  1. Heat the oil in a large nonstick skillet.
  2. Add the onion and cook, stirring occasionally until soft, about 3 minutes.
  3. Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
  4. Scrape into a medium bowl.
  5. Add the red pepper, poblano chile, cilantro, lime juice and salt.
  6. Toss to mix.
  7. Serve at room temp or cover and refrigerate for up to 2 days.
  8. For best flavour -- serve at room temperature.


Most Helpful

Exactly what I was looking for. I served over steak tacos. I liked it better when it was hot (temperature-wise, not spicy-wise)

ceruleanseven January 15, 2010

I utilized frozen whole kernel corn and subbed green onions. I l appreciated that the amounts were easy to reduce and the relish has a fresh light flavor from the lime.

Susie D May 31, 2009

This is really good. I realized after starting to make this that I didn't have any lime juice or white wine vineagar, so I used half lemon juice/half white vinegar. It was perfect. I used canned sweet corn and served it warm. This is a keeper! Made for ZWT5 - Epicurean Queens

Sarah in New York May 14, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a