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      Title: Lemon Lime, Corn & Jalapeño Relish
 Categories: Citrus, Relish, Condiments, Chiles
      Yield: 1-1/2 Cups
 
      2    Limes
      1    Lemon
      1 c  Fresh corn kernels
      4    Jalapeño chiles;
           - seeded, fine chopped
    3/4 c  Extra-virgin olive oil
    3/4 ts Coarse kosher salt;
           - or more
 
  Six ingredients yield big dividends. Be sure to use a good quality
  fruity olive oil.
  
  Using vegetable peeler, remove peel in strips from limes and lemon
  (green and yellow parts only). Cut peel into 1 x 1/8" strips. Place
  in medium bowl. Squeeze enough juice from limes and lemon to
  measure 2 tb lime juice and 2 tb lemon juice. Add to bowl with
  peel. Add corn kernels, jalapeños, oil, and 3/4 ts coarse salt;
  stir to blend. Cover and chill at least 2 hours to allow flavors 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.
  
  Recipe by Jill Silverman Hough
  
  Recipe FROM: Bon Appétit, Aug 2008
  
  Formatted by: Dave Drum, Aug 18, 2008
  
  Uncle Dirty Dave's Archives
 
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