Corn Relish

Name: Corn Relish (Curtido de Elote)
Yield: Makes 3 cups (715 g)
Cuisine: Mexican
Ingredients: ¼ cup (50 g) sugar; 1 teaspoon ground turmeric; ¾ teaspoon ground celery seed; ¼ cup (60 ml) white vinegar; 1 tablespoon cornstarch; 2 cups (270 g) frozen corn kernels, thawed and pan-roasted, or kernels from 4 ears fresh corn, pan-roasted; 2 cups (270 g) frozen corn kernels, thawed and pan-roasted, or kernels from 4 ears fresh corn, pan-roasted; 2 cups (270 g) frozen corn kernels, thawed and pan-roasted, or kernels from 4 ears fresh corn, pan-roasted; 2 cups (270 g) frozen corn kernels, thawed and pan-roasted, or kernels from 4 ears fresh corn, pan-roasted; ¼ cup (30 g) chopped red onion; 1 small tomato, seeded and diced; 2 tablespoons chopped green bell pepper; 2 tablespoons chopped cilantro

Curtido de Elote

Preparation info

Makes
3
cups

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

This relish can be used as a dip with chips, or as a garnish alongside chicken or beef fajitas. Serve it as an accompaniment to Tacos de Pavo con Crema Chipotle or Tacos de Pescado con Ensalada de Repollo. It looks pretty plated with other Mexican foods and is a great way to incorporate more vegetables in your diet.

Ingredients

Americas
Mexico
Side dish
Gluten-free
Vegan

Ingredients

Method