Tangy Corn Relish

• 1 tablespoon olive oil
• 1/4 cup finely diced sweet red pepper
• 1/4 cup finely diced green bell pepper
• 1 medium-size jalapeno chili, seeds and ribs removed
• 1 large green onion, trimmed and sliced thinly (including the green)
• 3 garlic cloves, peeled and finely chopped
• 2 1/2 cups fresh corn kernels and juice, cut and scraped from about 3 medium ears
• 3 tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons minced cilantro leaves

1. Warm olive oil in a small, heavy, non-reactive saucepan over medium heat.
2. Add red and green peppers, jalapeno, onion and garlic.
3. Cover, and cook, stirring once or twice, for 5 minutes.
4. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
5. Transfer to a bowl, stir in vinegar and lime juice; let cool.
6. Cover.
7. Refrigerate 24 hours or up to 3 days.
8. To serve, add cilantro.

olive oil, sweet red pepper, green bell pepper, jalapeno chili, green onion, garlic, fresh corn kernels, vinegar, lime juice, cilantro

Taken from cooking.nytimes.com/recipes/6630 (may not work)