Olive- or vegetable-oil cooking spray
1 cup corn, fresh or frozen (thawed)
1 large shallot, finely diced
3/4 cup fresh pineapple, cut into 1/2-inch cubes
1 medium jalapeño pepper, cored, seeded and finely chopped
1/3 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1 tsp celery salt
Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn/shallot mixture. Season with salt and pepper.
Pairs Well With
This relish pairs nicely with grilled shrimp skewers.