Lemon-Lime Corn Relish

Lemon-Lime Corn Relish


4 ears homegrown corn-on-the-cob, tassels and husks removed
3 tablespoons Dierbergs olive oil (divided)
2 teaspoons fresh lemon peel
2 tablespoons fresh lemon juice
2 teaspoons fresh lime peel
2 tablespoon fresh lime juice
1 small jalapeño, quartered, seeded, deveined, and finely diced
Coarse salt and freshly ground black pepper


Brush corn with 1 tablespoon of the olive oil. Place on grid over medium-high heat; cover and grill turning occasionally until lightly charred, about 5 minutes. Let stand until cool enough to handle. Cut kernels from corn with serrated knife.

In medium bowl, combine corn and remaining ingredients. Let stand at least 30 minutes to develop flavors.

Makes 2 cups

Servings: 16
Serving Size: Per 2 tablespoons

Per Serving
Calories: 85
Cholesterol: 0 mg
Fat: 6 g
Sodium: 7 mg
Carbohydrates: 9 g
Protein: 2 g
Fiber: 4 g