Instructions: Saute the onion in the oil, stirring occasionally. Add corn and cook until tender, 3 to 5 minutes, then transfer to a medium-size bowl. Add remaining ingredients. Mix well and serve at room temperature.

PANTRY: substitute green bell pepper for poblano chili;; white wine vinegar for fresh lime juice.

NOTES : Corn relish is really a cooked salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.