Mexicali Corn Relish

1. Heat the oil in a large nonstick skillet.

2. Add the onion and cook, stirring occasionally until soft, about 3 minutes.

3. Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.

4. Scrape into a medium bowl.

5. Add the red pepper, poblano chile, cilantro, lime juice and salt.

6. Toss to mix.

7. Serve at room temp or cover and refrigerate for up to 2 days.

8. For best flavour -- serve at room temperature.

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Nutrient	Quantity
Total fats	4.263 g
Protein	11.8526 g
Carbohydrates	86.9058 g
Energy	427.3457 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.047 g
Water	320.2432 g
Aspartic acid	0.8672 g
Calcium, Ca	44.0974 mg
Lutein + zeaxanthin	2355.8025 g
Fiber, total dietary	9.53 g
Carotene, beta	257.1456 g
Niacin	6.1799 mg
Vitamin A, RAE	41.8494 g
Arginine	0.5555 g
Riboflavin	0.1823 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0013 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	2.3785 g
Stigmasterol	0.06 mg
Sodium, Na	18.4132 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0009 g
Total lipid (fat)	4.263 g
Manganese, Mn	0.5331 mg
Fructose	2.4664 g
Proline	1.3296 g
Fatty acids, total saturated 16:0	0.4635 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0424 g
Sucrose	8.808 g
Choline, total	95.6535 mg
Sugars, total	15.1073 g
Serine	0.6145 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0339 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.4904 mg
Selenium, Se	0.6451 g
Ash	2.4867 g
Fatty acids, total saturated 18:1 undifferentiated	0.8687 g
Pantothenic acid	2.0359 mg
Phenylalanine	0.5174 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.2107 mg
Betaine	0.1554 mg
Thiamin	0.3057 mg
Methionine	0.2457 g
Iron, Fe	1.4337 mg
Carbohydrate, by difference	86.9058 g
Phosphorus, P	312.0018 mg
Folate, total	135.375 g
Tocopherol, gamma	0.0136 mg
Alanine	0.8815 g
Valine	0.5246 g
Fatty acids, total saturated 18:2 undifferentiated	1.3275 g
Glycine	0.4109 g
Carotene, alpha	58.57 g
Glucose (dextrose)	3.8265 g
Fatty acids, total saturated 14:0	0.0045 g
Zinc, Zn	1.7515 mg
Isoleucine	0.3519 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	1.3745 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	1.3372 g
Tocotrienol, alpha	0.0553 mg
Vitamin A, IU	825.3307 IU
Folate, DFE	28.215 g
Tryptophan	0.1111 g
Vitamin C, total ascorbic acid	16.1024 mg
Phytosterols	16.6 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0377 g
Fatty acids, total saturated 20:0	0.0006 g
Starch	51.8406 g
Tyrosine	0.4218 g
Vitamin K (phylloquinone)	7.9313 g
Fatty acids, total saturated	0.5008 g
Histidine	0.3004 g
Fatty acids, total monounsaturated	0.8701 g
Threonine	0.3427 g
Folate, food	135.375 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0003 g
Cryptoxanthin, beta	420.5419 g
Vitamin E (alpha-tocopherol)	0.4102 mg
Magnesium, Mg	87.1881 mg
Lysine	1.0205 g
Potassium, K	1000.3532 mg
Cystine	0.1652 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1	44	10.274	0.11
Red bell pepper	1	0	0	0
Corn	1 tablespoon	7.7938	1.6947	0.1223
cilantro	2 tablespoons	0.46	0.0734	0.0104
lime juice	1.5 1/2	5.6719	1.9103	0.0159
corn kernel	2 cups	369.42	72.9534	4.0044
poblano chile	0.33 cup	0	0	0