LEMON-LIME, CORN, AND JALAPEñO RELISH

Lemon-Lime, Corn, and Jalapeño Relish image

Provided by Jill Silverman Hough

Yield Makes 1 1/2 cups

Number Of Ingredients 6

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

Steps:

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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