Mexicali Corn Relish

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.

• Ready In: 23 mins
• Serves: 6

Ingredients

• 1  tablespoon corn or 1  tablespoon olive oil
• 1  medium onion, diced
• 2  cups fresh corn kernels
• 1  medium red bell pepper, diced
• 1⁄3 cup  diced poblano chiles or 1⁄3 cup green bell pepper
• 2  tablespoons  chopped cilantro or 2  tablespoons parsley
• 1 1⁄2 tablespoons fresh lime juice or 1 1⁄2 tablespoons white wine vinegar
• 1⁄2 teaspoon salt

Directions

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.