VCE: Corn-Tomato Relish

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* Exported from MasterCook *

 

Corn-Tomato Relish

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 78

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ears corn kernels

(about 1 1/2 cups)

1 Roma tomato -- seeded and diced

1/4 small red or white onion -- finely diced

1 serrano chiles -- to taste, (1 to 2)

finely chopped

1 lime -- Juice of

OR to taste

Salt

1 tablespoon chopped cilantro

 

Makes about 2 cups

 

Try this with black bean cakes or spooned over Savory Corn Waffles. Best

used within the day.

 

Blanch the corn in a small pot of boiling water for about 30 seconds; drain

and shake dry. Toss the corn with the tomato, onion, and chile. Add lime

juice to taste, season with salt, and stir in the cilantro. Cover and

refrigerate for 30 minutes or until ready to use.

 

Variation with Peppers: Add 2 tablespoons each finely diced red, green, and

yellow bell peppers - or just one kind-to the salsa and stir in 1

tablespoon olive or sunflower seed oil.

 

Variation with Black Beans: Add 1/2 cup cooked but fairly firm black beans

to the salsa, with another chile and extra lime juice to taste. Chopped

basil and marjoram would both be good in this relish.

 

 

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