Lemon-Lime, Corn, And Jalapeño Relish
- 2 limes
- 1 lemon
- 1 cup fresh corn kernels (cut from 2 small ears)
- 4 jalapeno chiles, seeded, finely chopped (scant 1/2 cup)
- 3/4 cup extra-virgin olive oil
- 3/4 teaspoon (or more) coarse kosher salt
- 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, jalapenos, oil, and 3/4 teaspoon 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:
- Bring relish to room temperature before serving.
limes, lemon, fresh corn kernels, jalapeno chiles, extravirgin olive oil, salt
Taken from www.epicurious.com/recipes/food/views/lemon-lime-corn-and-jalapeno-relish-243001 (may not work)