Chili and Corn Relish

• 2 each anaheim chilies and yellow chilies
• 13 cup corn kernels, canned drained
• 13 cup red onion chopped
• 18 teaspoon coriander ground
• 1 teaspoon lime juice

1. If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets).
2. Like it hotter?
3. Add some more chilies!
4. Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures.
5. Let cool slightly; rub skin off.
6. Seed and cut into a coarse dice.
7. Add remaining ingredients and let sit while fish cooks.
8. May be made the day before.
9. Serve cold or at room temperature.
10. Makes 1 cup.

anaheim chilies, corn kernels, red onion, coriander ground, lime juice

Taken from recipeland.com/recipe/v/chili-corn-relish-36656 (may not work)