Recipe: Hot and Tangy Corn Relish

Makes about 6 to 7 cups.

Note: Sparked with lime and chile, this relish is great on burgers, chicken, fish and black beans. Serve it with chips or on top of bruschetta. It will keep about two weeks, covered in the refrigerator. To remove the kernels from the cob, stand each ear in a large bowl and, using a sharp-bladed knife, scrape the kernels from the cob into the bowl. From Beth Dooley.

• 6 to 8 ears of corn

• 1 to 2 jalapeño peppers, seeded and diced

• 1 sweet red bell pepper, seeded and diced

• 1 tbsp. coriander seeds

• 2 tsp. mustard seeds

• Juice of 4 limes (about 1/3 c.)

• 2 tsp. chipotle chile flakes, or more to taste

• 2 tsp. salt, or to taste

• 1/4 c. sugar

Directions

Nutrition info per 2 tablespoons:

Calories18Fat0 gSodium85 mg Carbs4 gSaturated fat0 gCalcium2 mg

Protein1 gChol0 mgDietary fiber0 g