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Sweet Pepper and Corn Relish

A great seafood-topper, this spunky, colorful relish is best made when fresh corn is at its sweet peak.

Ingredients:

• 1 strip raw bacon, minced
• 2 tsp. olive oil
• 1/2 cup finely diced red pepper
• 1/2 cup finely diced red onion
• 1 tsp. minced or pressed garlic
• 3/4 cup fresh corn kernels (or frozen)
• 2 Tbsp. fresh lime juice
• 1 1/2 Tbsp. brown sugar
• 1/8 tsp. cayenne pepper
• 1/16 tsp. or a tiny pinch dried red pepper flakes
• 1/4-1/2 tsp. salt
• 1 green onion, minced
• 2 Tbsp. chopped fresh cilantro

Cooking Instructions:

In a 10-inch non-stick skillet, cook the bacon over medium-high heat until crisp, about 2 minutes. Add the olive oil, red pepper, onion and garlic. Sauté for 2 minutes or until the mixture is just beginning to become soft. Add the corn and sauté another 1-2 minutes. Stir in the lime juice, brown sugar, cayenne pepper, red pepper flakes and salt and remove from the heat. Let cool to room temperature, then stir in the green onion and cilantro.

Sweet Pepper and Corn Relish will keep covered in the refrigerator for up to 1 week.

Servings per recipe: 4 1/4-Cup Servings

Cal. 174 / Total Fat 5g / Sat. Fat 1g / Chol. 1mg / Sdm. 172mg / Carbo. 31g / Prot. 4g / Om-3 0g