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A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.
Ingredients
- 2 cups fresh corn kernels
- 2 cups peeled, chopped jicama
- 1 cup diced red onion
- 1 cup small diced white onion
- 1 cup small diced red bell pepper
- ½ cup small diced green bell pepper
- ¼ cup olive oil
- 2 tablespoons white vinegar
- 1 ½ tablespoons salt
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon red wine vinegar
- 1 teaspoon chili powder
- 2 cups fresh cilantro leaves, finely chopped
- 1 ½ cups small diced tomatoes
- 1 lime, zested and juiced
Directions
Step 1
Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
Step 2
Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 74 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium700mg | 30% |
| Total Carbohydrate10g | 3% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein2g | |
| Vitamin C26mg | 131% |
| Calcium25mg | 2% |
| Iron1mg | 7% |
| Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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