Tomato Corn Relish

This is one of my favorites. Serve this simple yet piquant relish with Southern or Southwester-style foods. It’s also great on corn bread, baked polenta, tortillas, corn chips, burgers, steak, chicken and fish.

One 14.5-ounce can diced tomatoes, drained
One 15-ounce can corn, drained
One 4-ounce can diced chilies, drained

Dressing:
3 tablespoons olive or other salad oil
2 tablespoons rice vinegar
1/8 teaspoon onion powder

In a medium bowl, combine tomatoes, corn and chilies. Whisk together oil, vinegar and onion powder, then pour over vegetables and toss to coat. You may serve immediately or seal in an airtight jar to let the flavors steep in the refrigerator for several hours.

Makes 3 cups