Lemon Lime Corn And Jalapeño Relish Recipes

Steps:

• Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only). Cut peel into 1 x 1/8-inch strips. Place in medium bowl. Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice. Add to bowl with peel. Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend. Cover and chill at least 2 hours to allow flavors to blend. Season to taste with more coarse salt, if desired. DO AHEAD: Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.

Steps:

• Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
• Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Steps:

• Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
• Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
• Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

Steps:

• Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

Steps:

• Trim away peel and white pith from lemons. Working over a bowl to catch the juices, slice between sections and membranes of lemon; remove segments whole. Place each segment in bowl as completed. Cut segments in half. Set aside.
• Combine lemon oil and red onion in a medium saute pan. Set over medium-low heat, and cook, stirring, until onions are translucent, about 4 minutes. Add sugar, and cook until sugar melts, about 30 seconds. Set aside, and let cool 5 minutes.
• Transfer onion mixture to a medium bowl. Add lemons, olives, salt, pepper, and cilantro. Mix carefully, trying not to break up lemon sections too much. Let stand at least 30 minutes before serving. Serve chilled or at room temperature.

Steps:

• Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.