LEMON-LIME, CORN, AND JALAPENO RELISH
makes about 1 1/2 cups
2 limes
1 lemon
1 cup fresh corn kernels (cut from 2 small ears)
4 jalapeno chiles, seeded, finely chopped (slightly less than 1/2 cup)
3/4 cup extra-virgin olive oil
3/4 teaspoon (or more) coarse kosher salt

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, jalapenos, 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.

**NOTE: can be made one day ahead. Keep chilled. Bring relish to room temperature before serving.
**This relish is great spooned over grilled salmon, or halibut, or mahi-mahi. I have also spooned this over thick slices of homegrown tomatoes and tossed it with roasted potato wedges.**