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Tomato Corn Relish

Fat.Freedom's picture
  Corn cut off the cob/16-ounce can corn kernels 2 Cup (32 tbs) (Fresh, 7 To 8 Ears)
  Ripe tomatoes/28-ounce can whole tomatoes, drained, seeded, and chopped into 1/4-inch dice 2 Pound, peeled, seeded, and juiced
  Chopped onions 1⁄2 Cup (8 tbs)
  Diced sweet red pepper 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon (To Taste)
  Fresh jalapeno pepper 1 , seeded and finely chopped
  Chopped fresh coriander/Italian parsley 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon (To Taste)
  Freshly ground black pepper To Taste
  Salt To Taste

1. In a large ceramic bowl, combine all the ingredients and toss well to mix thoroughly.
2. Cover and refrigerate for at least 4 hours or preferably overnight until the flavors are well blended and relish is chilled.
3. Stir the relish a few times while in the refrigerator.
4. Taste and add more seasonings if required.

5. Spoon into a bowl and serve chilled or at room temperatue.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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