Peppered Cornsticks, Corn Relish and Mexican Lime Salsa Makes 10, 3-ounce portions

Corn sticks: 14 ounces yellow 6 ounces corn flour 2 teaspoons baking powder ¼ cup ½ teaspoon salt 6 each egg whites, slightly beaten ½ teaspoon black pepper, coarsely ground ¼ teaspoon white pepper, coarsely ground ¼ teaspoon red pepper, ground

Corn relish: 1 pound whole kernel corn, cut from fresh cobs 2 ounces pimento, fine diced 2 ounces spring onions, fine diced 2 tablespoons fresh cilantro, chopped ½ teaspoon salt ¼ teaspoon red pepper, ground 2 tablespoons cider vinegar

Mexican lime salsa: 4 ounces onion, small diced 4 ounces bell pepper, small diced 4 ounces celery, peeled and small diced 32 ounces tomatoes, peeled, seeded, and small diced 2 ounces jalapeño peppers, seeded and chopped 1 teaspoon cumin, ground 1 teaspoon coriander, ground 2 tablespoons fresh parsley, chopped 2 ounces fresh lime juice 1 teaspoon lime zest, grated

To make corn sticks, mix cornmeal, corn flour, baking powder, salt, and spices. Add oil and egg whites and knead the dough until everything is well incorporated. Roll cornmeal dough on lightly floured table top to 1/4-inch thickness. Cut dough into long strips and twist dough to make ribbons. Bake ribbons in 475°F oven until golden brown. To make corn relish mix cut corn, pimentos, spring onions, cilantro, salt, red pepper and cider vinegar together and refrigerate overnight. To make salsa, mix onion, bell pepper, celery, tomatoes, jalapeños, cumin, coriander, parsley, lime juice, and lime zest; refrigerate overnight. Serve peppered cornsticks with corn relish and lime salsa on the side.

Approximate values per serving: Calories 71.5, Protein (grams) 2.7, Carbohydrates (grams) 16.3, Fat (grams) 0.9, Saturated Fat (grams) 0.1, Cholesterol (milligrams) 0, Dietary Fiber (grams) 3, Total (grams) 6, Sodium (milligrams) 359.