Peppered Cornsticks, Corn Relish and Mexican Lime Salsa Makes 10, 3-ounce portions Corn sticks: 14 ounces yellow cornmeal 6 ounces corn flour 2 teaspoons baking powder ¼ cup corn oil 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 cornbread 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 Sugar (grams) 6, Sodium (milligrams) 359. .