Spicy Corn Relish

Ever since I made this for my family to go along with the chicken enchiladas I made it is the only way they will eat their corn.  This is a very tasty recipe that can be served with any number of Mexican inspired dishes!  It is certainly one of my favorite recipes.

Ingredients:

• 2 tbsp olive oil
• 1/2 of a medium onion; chopped
• 1-2 garlic cloves; minced
• 1 tsp white granulated sugar
• 2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp Mexican oregano
• tiny tiny pinch of cinnamon (less than 1/8 of a tsp or it will over power the dish)
• 10 oz of frozen corn kernels
• 1 cup of chicken stock
• 1 lime
• 2-3 tbsp fresh cilantro; chopped

Directions:

• Heat a 9 inch skillet over medium-high heat.  Add the olive oil to the hot pan and then sautè the onion and garlic for about 7 min, until the onions are translucent.
• Add the sugar, chili powder, cumin, oregano and cinnamon and cook until the onions are covered and are sticky. (About 1 min)
• Add the chicken stock and the corn and continue to cook on medium-high heat until the liquid is reduced out.  
• Add the juice of one lime and fresh cilantro.  

Serve this side hot or cold next to your favorite Mexican inspired meal!