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Mexican Corn Relish

What you need: 

1 teaspoon whole cumin, toasted
1 (8-ounce) can whole kernel corn, drained
2 avocados, chopped into 1/2" cubes
1/4 cup red onion, chopped finely
1/3 cup cherry or plum tomatoes, halved
1/4 cup red or green pepper, chopped finely (or jalapeño if you want more spice)
1/4 cup cilantro, finely chopped
2 tablespoon vegan mayonnaise
juice of one lime
pinch chili powder
pinch garlic powder
sea salt, to taste
fresh cracked pepper, to taste
2 endives and/or 8 tostada shells and/or 1 bag corn chips

What you do: 

1. Toast cumin seeds by spreading them out in a small pan over high heat. Shake the seeds around in the pan until they become aromatic. Be mindful of not burning the seeds. Remove from pan right away and place in a glass bowl. Set aside to cool.
2. Add the corn, avocado, onion, tomatoes, peppers and cilantro to a medium size bowl. Toss lightly to mix.
3. Add the vegan mayonnaise, lime juice, chili powder, garlic powder, cumin, salt, and pepper. Toss well and chill.
4. Serve on endive cups or on tostada shells. Can also be used as a dip for corn chips. Buen provecho!
Source of recipe: I had some avocado and endives and got creative. Besides, I love corn!

Preparation Time: 
20 minutes
Cooking Time: 


This wound up being more like guacamole with corn, but it was pretty good.

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