Spicy Sweet Corn Relish
Good with Chicken or Pork or Ham

Servings: 4

NOTE: HOT - To lessen the heat, halve the amount of chilies

1 large onion
1 fresh red chili, seeded
2 cloves garlic
2 tablespoons vegetable oil
1 teaspooon black mustard seeds
2 teaspoons hot curry powder
11 1/2 ounce can sweet corn
Grated rind and juice of one lime
3 tablespoons chopped cilantro
Salt and fresh ground black pepper

Chop the onion, chili and garlic.

Heat the vegetable oil in a large skillet and cook the onion, chili and garlic over high heat for 5 minutes until the onion just begin to brown.

Stir in the mustard seed and curry powder. Cook for 2 minutes longer until seeds begin to make a splitting sound and onion is browned.

Remove the onion mixture from heat and allow to cool. Place in a glass bowl. Drain the corn and stir it into the onion mixture.

Add the lime rind and juice, cilantro and salt and pepper to taste. Cover and refrigerate until ready to serve. Best served at room temperature.

Per Serving: 95 Calories; 7g Fat (64.7% calories from fat); 1g Saturated Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.


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