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Lemon-Lime, Corn, and Jalapeño Relish

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Lemon-Lime, Corn, and Jalapeño Relish

Lemon-Lime, Corn, and Jalapeño Relish

amanda

Equipment

  • Mandoline Slicer - Used for slicing and dicing vegetables into uniform thickness.

  • Zester - Used to remove zest from citrus fruits, such as lemon and lime.

  • Microplane Grater - For grating ingredients like jalapeños for a finer texture in the relish.

  • Food Processor - Useful for quickly processing vegetables, garlic, or nuts (not directly mentioned).

  • Large Mixing Bowl - Essential for mixing ingredients together in larger quantities.

  • Measuring Cups - For accurately measuring dry and liquid components of the relish.

  • Digital Scale (optional) - Provides precise measurements by weight for ingredients.

Ingredients

  • 2 limes

  • 1 lemon

  • 1 cup fresh corn kernels (cut from 2 small ears)

  • 4 jalapeño chiles, seeded, finely chopped (scant 1/2 cup)

  • 3/4 cup extra-virgin olive oil

  • 3/4 teaspoon (or more) coarse kosher salt

Instructions

1

Instruction 1

Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8-inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired. DO AHEAD: Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.
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