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Corn Relish & Water Crisped Tortilla Chips Recipe
|Corn ears||3 Medium|
|Chopped english cucumber||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||3 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Dry mint||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Fresh jalapeno pepper||2 Small, seeded and finely chopped|
Serving size: Complete recipe
Calories 575 Calories from Fat 47
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 0.81 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 451 mg18.8%
Total Carbohydrates 135 g45%
Dietary Fiber 21.3 g85.1%
Sugars 25.2 g
Protein 20 g40.4%
Vitamin A 81.7% Vitamin C 211.7%
Calcium 26.5% Iron 72.7%
*Based on a 2000 Calorie diet
Discard husks and silk from corn.
In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat.
Add corn, cover, and cook until hot (about 5 minutes).
Drain and let cool; cut kernels from cobs.
In a medium-size bowl, mix corn, cucumber, lime juice, onions, orange peel, orange juice, mint, cumin seeds, and chiles.
Season to taste with salt.
If made ahead, cover and refrigerate for up to a day.