Corn-Tomato Relish
This is a great relish to serve over quesadillas using our Young Belford cheese.
- Kernels from 2 ears corn, about 1 ½ cups
- 1 Roma tomato, seeded and diced
- ¼ small red or white onion, finely diced
- 1 or 2 Serrano chiles to taste, finely chopped
- Juice of 1 lime
- Salt
- 1 tablespoon chopped cilantro
Instructions
Blanch the corn for about 3o seconds – drain. Toss the corn with the tomato, onion, and chile. Add lime juice to taste, season with salt and stir in the cilantro. Cover and refrigerate for 30 minutes or until ready to use (use the same day you make it).
