Lemon-Lime, Corn, and Jalapeño Relish

Ingredients for Lemon-Lime, Corn, and Jalapeño Relish

• 2 limes

• 1 lemon

• 240ml fresh corn kernels (cut from 2 small ears)

• 4 jalapeño chillies, seeded, finely chopped (scant 120ml )

• 180ml extra-virgin olive oil

• 3/4 teaspoons (or more) coarse kosher salt

How to make Lemon-Lime, Corn, and Jalapeño Relish

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 teaspoons coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavours 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.