So thanks to the ability of virii to migrate from person to person, I'm spending the weekend somewhat under the weather. I can keep myself going if necessary with the holy trinity of caffeine, ibuprofen, and willpower, but I am not chock full of the energy.

Which is why it was nice to learn that having my own recipes set down in this blog actually can make cooking easier. I pulled up the Grilled Fish Taco recipe, prepped some mahi quickly, and I was good to go, except for a topping. I had no ripe avocadoes. So I had to make something else, and based on what I had on hand, I had an idea for a quick corn relish that added a nice sweetness and acid to the fish tacos. You'll need:

• 1/2 C minced onion
• 1 C frozen corn
• 1 minced jalapeno
• 3 cloves garlic, crushed
• 2 T lime juice
• Salt and pepper

It goes together quickly - just get a small pan with some olive oil in the bottom, and saute the onions over medium heat for 2-3 minutes until they're soft and slightly browned. Add the jalapeno and garlic and cook for another minute, then add the frozen corn. You may need to up the heat at this point as the cold corn hits the pan. Cook the corn for 2-3 minutes, then add the lime juice and cook over medium heat until the juice has mostly evaporated, another 2-3 minutes. Salt and pepper to taste.

Remove the relish from the heat and chill before serving. As with any dish involving fresh jalapeno, the final heat level will depend on how much seed/rib you leave in.