Grape, Corn and Red Bell Pepper Relish 3.000
Aug 30, 2006

This colorful, crunchy sweet/savory relish is an excellent accompaniment for grilled/seared chicken breast or fillet of fish, such as salmon, tuna or halibut. It is a great way to use leftover grilled, boiled or blanched corn on the cob.


Servings: 3 cups
Ingredients
  • 1 cup (from about 2 ears) cooked corn kernels, cut off the cob
  • 1 cup champagne grapes, pulled off the stem
  • 1/2 cup diced red bell pepper (about half of a small pepper)
  • 1 tablespoon chopped jalapeño chili pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped scallions, (white and tender green parts; about 3 scallions)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt

Directions

In a medium bowl, toss all of the ingredients together. Cover and refrigerate until ready to use.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.