Mexicali Corn Relish

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Total Time
15 mins
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.

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  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.