Spicy Relish Is Entree or Side Dish

One of my more gratifying moments in party-giving came the other night, when a guest greeted an arriving guest not with: “Hi, how are you?” but “Try this stuff. It’s great.”

The “stuff” in question was a relish featuring fresh corn. Tortillas transform this spicy side dish into a protein source that can stand on its own.

BLACK BEAN AND FRESH CORN RELISH

2 cups cooked black beans, cooled to room temperature

Kernels cut from 4 ears corn, cooked

1/2 pound Jack cheese, cubed

Salsa Dressing

Corn tortillas, optional

Combine beans, corn and cheese in large bowl. Add Salsa Dressing and toss well. Serve as side dish, or wrapped in corn tortillas. Makes 4 to 8 servings.

Salsa Dressing

1/4 cup extra virgin olive oil

1/4 cup unrefined corn oil

1/4 cup red wine vinegar

1/4 cup lime juice

2 cloves garlic, crushed and minced

1 tablespoon ground cumin

2 teaspoons dried oregano, finely crumbled

1 (3-ounce) can chopped green chiles, drained

3 or 4 tomatoes, peeled and chopped

1 bunch green onions, white part only, minced, or 1 red onion, finely chopped

Cayenne pepper or freshly ground black pepper

Combine olive oil, corn oil, vinegar, lime juice, garlic, cumin, oregano, chiles, tomatoes and green onions in medium bowl. Season to taste with pepper. Store in glass jar until ready to use. Makes about 2 1/2 cups.