Spicy Corn Relish

While Aulii Pila and her husband were house-sitting, he challenged her to create a new dish using ingredients on hand. The result was this versatile corn relish. Add it to tacos, burritos, or fajitas, or spoon it onto lettuce for a salad. Alternatives for canned corn are 1 1/2 cups of frozen corn kernels or grilled corn cut off the cob.


Makes about 3 cups

Recipe from


Nutritional Information

Calories 72
Caloriesfromfat 10 %
Protein 2.1 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 17 g
Fiber 1.5 g
Sodium 195 mg
Cholesterol 0.0 mg


1 can (15 oz.) corn kernels, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped red onion
2 tablespoons lime juice
1/2 teaspoon olive oil
1/2 teaspoon sugar
Hot sauce
Salt and pepper


1. In a bowl, mix corn, red and green bell peppers, onion, lime juice, oil, and sugar. Add hot sauce, salt, and pepper to taste.

2. Serve, or cover and chill up to 8 hours.

Nutritional analysis per 1/2 cup.

Aulii Pila, Honolulu, Hawaii,


June 1997
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