Akin to salad, not quite as zippy as chutney, the "Corn Relish" (page 569) makes a nice side dish, an interesting topping for veggie burgers, or something to dip a baked tortilla chip into. Sautéing the onion and bell pepper (omit the oil and use water or broth instead to keep it McDougall friendly) decidedly tames the zestiness; next time I might opt to keep these veggies raw, or just barely cook them to retain both crunch and zip. I ended up adding fresh minced garlic and a dash of cayenne pepper to perk things up a bit. Since I didn't have a red bell pepper handy, I used a yellow one instead. I'm guessing you would have good results using any colored pepper, or even a combination.