I spent two years living in Texas without ever seeing the corn and bean relish known as “Texas Caviar.” Once I got back to Colorado, though, I got hooked on the stuff after trying it at Costco. My Roasted Corn Relish is kind of a riff on that, with some added ingredients to make it healthier and tastier. It goes great on tortilla chips, nachos, salads, chicken breasts, or just eaten with a spoon out of the container. You can call it a dip, a salad, a relish, or a salsa, and it’s welcome at any potluck.
Eating your colors never tasted so good.
The kicker is that it’s INCREDIBLY nutritious and good for you. Honestly, a complete meal in and of itself, this “relish” will give you protein, fiber, multiple servings of fruit and vegetable, and power you through the rest of your day. And it tastes amazing. How about that??
| Roasted Corn Relish |
- 1 medium jicama, 1/4″ dice
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 4 ears of corn, roasted and cut off the cob
- 1/2 medium red onion, finely diced*
- 1/2 pint of cherry tomatoes, halved
- 1 C dried black eyed peas, soaked and cooked until just tender, then cooled**
- 1/2 C fresh parsley, chopped
- 2 limes, juiced
- 1 T salt
- 2 T olive oil
- Toss all ingredients together and allow to sit at room temperature for about 15 minutes to let the flavors blend
- Adjust seasoning and serve with chips (or whatever else you like)
* If the flavor of raw onion is too much for you, soak it in cold water with a splash of white vinegar for a while to “deflame” the onion (remove it’s kick a little)
** You can use a large can of rinsed black eyed peas instead of cooking dried ones. They’ll be slightly mushier, though.
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