Mexicali Corn Relish

• 1 tablespoon corn or 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups fresh corn kernels
• 1 medium red bell pepper, diced
• 13 cup diced poblano chiles or 13 cup green bell pepper
• 2 tablespoons chopped cilantro or 2 tablespoons parsley
• 1 12 tablespoons fresh lime juice or 1 12 tablespoons white wine vinegar
• 12 teaspoon salt

1. Heat the oil in a large nonstick skillet.
2. Add the onion and cook, stirring occasionally until soft, about 3 minutes.
3. Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
4. Scrape into a medium bowl.
5. Add the red pepper, poblano chile, cilantro, lime juice and salt.
6. Toss to mix.
7. Serve at room temp or cover and refrigerate for up to 2 days.
8. For best flavour -- serve at room temperature.

corn, onion, corn kernels, red bell pepper, poblano chiles, cilantro, lime juice, salt

Taken from www.food.com/recipe/mexicali-corn-relish-371343 (may not work)