Steps to Prepare Super Quick Homemade My Corn Relish (Topper for Chili, Stews and What Not)

Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week My Corn Relish (Topper for Chili, Stews and What Not). It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from My Corn Relish (Topper for Chili, Stews and What Not), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Corn Relish (Topper for Chili, Stews and What Not) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can have My Corn Relish (Topper for Chili, Stews and What Not) using 7 ingredients and 1 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make My Corn Relish (Topper for Chili, Stews and What Not):

1. 3/4 cup corn (canned or thawed)
2. 1/2 red onion, diced
3. 1 green onion, sliced
4. 2 tbsp lime juice
5. 1 tbsp olive oil
6. 1/2 tsp sea salt or kosher
7. 2 tbsp chopped cilantro

Steps to make to make My Corn Relish (Topper for Chili, Stews and What Not)

1. Combine cup thawed frozen corn with cup finely diced red onion, green onion, lime juice and olive oil, ½ teaspoon kosher salt and 2 tablespoon chopped cilantro. Combine all ingredients in bowl, combine well and refrigerate until ready to use.

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So that's going to wrap this up for this special food Simple Way to Make Any-night-of-the-week My Corn Relish (Topper for Chili, Stews and What Not). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!