Hot and Tangy Corn Relish

Makes about 6 to 7 cups.

Note: Sparked with lime and chile, this relish is great on burgers, chicken, fish and black beans. Serve it with chips or on top of bruschetta. It will keep about two weeks, covered in the refrigerator. To remove the kernels from the cob, stand each ear in a large bowl and, using a sharp-bladed knife, scrape the kernels from the cob into the bowl. From Beth Dooley.

• 6 to 8 ears of corn

• 1 to 2 jalapeño peppers, seeded and diced

• 1 sweet red bell pepper, seeded and diced

• 1 tbsp. coriander seeds

• 2 tsp. mustard seeds

• 1 tsp. whole peppercorns

• Juice of 4 limes (about 1/3 c.)

• 2 tsp. chipotle chile flakes, or more to taste

• 2 tsp. salt, or to taste

• 1/4 c. sugar

Directions

Shuck the corn and cut the kernels from the cob (should have about 6 cups of kernels). Put the corn kernels, jalapeño and bell peppers, coriander, mustard seeds, whole peppercorns, lime juice, chile flakes, salt and sugar into a large pot, and set over high heat. Bring to a boil, stirring gently, then reduce the heat and simmer until the corn is tender, about 5 to 8 minutes. Remove and ladle into clean jars. Allow to cool before serving. Cover the jars and store in the refrigerator.

Nutrition info per 2 tablespoons:

Calories 18 Fat 0 g Sodium 85 mg Carbs 4 g Saturated fat 0 g Calcium 2 mg

Protein 1 g Chol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 vegetable.