Corn-Tomato Relish

I’m back to blogging, thanks to Valli for another edition of Blogging Marathon. This is the 8th edition and I join the 2nd group of 20 bloggers who are all set to blog for the next one week. I chose “Condiments” and “Cooking with 5 ingredients or less” as my themes for this week. So you will see 4 lip smacking condiments and 3 easy to put together 5 ingredient dishes.

For the first day of the marathon, I made this fresh, no-cook Corn & Tomato relish that goes well with some corn chips or as a side for tacos. Use the freshest corn and tomatoes you can find for the best taste. Also I read somewhere that it is best to use corn as soon as you buy them; if you keep them too long they start to develop starches and make the veggie mealy.

Recipe is from Martha Stewart’s “Everyday Cooking” magazine.
Ingredients:
Corn kernels – from 2 ears, about 1cup
Tomato – 1 medium, finely chopped
Green onion – 1, thinly sliced, crosswise
Cilantro – 2tbsp, finely chopped
Green chili/ Jalapeno – 1, finely chopped (remove the seeds & veins if you cannot handle heat, I left them in)
Lime juice – 1tbsp
Salt & Pepper – to taste

Method:

• Add all the ingredients in a bowl and mix well. 

Now wasn't that easy to make. This relish can be kept in the refrigerator for up to 3 days.

Lets check out what my fellow marathoners have been cooking up for Day 1 of BM# 8.

Sending this relish over to Valli's "Condiment Mela" & Aipi's "Bookmarked Recipes-Every Tuesday" events.