Are you looking for an exciting new topping to spice up mealtimes? Corn and Sweet Pepper Relish is fresh and fun, made from delicious, nourishing veggies and authentic Mexican spices. Add some to your favorite salads, tacos and burritos, or serve it with tortilla chips as a craveable alternative to salsa.
I made this to serve on Kale Soft Tacos, an easy and healthy alternative to meat or faux-meat tacos. It would compliment most any Mexican fare and I plan to make it again (and again), but I’m most excited to serve it on its own as topping for tortilla chips. Store bought tortilla chips tend to be very high in sodium (and frankly, pretty generic-tasting) but the good news is it’s easy to make your own. Follow the guidelines in this Allrecipes.com entry, but reduce the salt to a pinch or omit it altogether. The recipe suggests using corn tortillas, but flour tortillas work just as well. If you want your chips to be super healthy and 100% homemade, make your own tortillas, too!
Mexican-Style Corn and Sweet Pepper Relish
makes about 6 servings
1 tablespoon olive oil
2 teaspoons garlic powder or granules
2 teaspoons cumin
2 teaspoons chili powder
the juice of a small lime
1/2 – 1 small jalapeno, seeded and chopped fine (optional, to taste)
12 oz. bag frozen corn kernels, thawed
1/2 – 1 red bell pepper, chopped (to taste)
1/2 – 1 orange bell pepper, chopped (to taste)
1 small yellow onion, chopped
1 medium can salt-free tomatoes, drained
1. Combine the olive oil and dry seasonings in a large pan or wok over medium heat. Cook the spices for about two minutes, stirring frequently.
2. Add all the remaining ingredients and stir-fry for about 5 minutes. Serve hot. Refrigerate leftovers in an airtight container in the refrigerator for up to two days.
Per serving (nearly 1/2 cup): 92 calories; 3.1g fat (0g sat); 0mg cholesterol; 153mg sodium; 16.2g carbohydrates; 3.0g fiber; 2.5g protein; Vitamin A 22%; Vitamin C 58%; Calcium 2%; Iron 6%