Corn Relish & Water Crisped Tortilla Chips
|Corn ears||3 Medium|
|Chopped english cucumber||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||3 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Dry mint||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Fresh jalapeno pepper||2 Small, seeded and finely chopped|
Prepare Water-crisped Tortilla Chips and set aside.
Discard husks and silk from corn.
In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat.
Add corn, cover, and cook until hot (about 5 minutes).
Drain and let cool; cut kernels from cobs.
In a medium-size bowl, mix corn, cucumber, lime juice, onions, orange peel, orange juice, mint, cumin seeds, and chiles.
Season to taste with salt.
If made ahead, cover and refrigerate for up to a day.