This versatile corn relish is great as a salsa with chips or spooned generously over grilled seafood or barbecued pork chops.
Kernels from 2 ears of sweet corn
¼ red bell pepper, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoons rice wine vinegar
1 teaspoon ground cumin
½ teaspoon chili powder
Sea salt
Jesse Cool from “The Oldways Table”
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