Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add corn; cook 8 minutes or until tender, stirring frequently. Remove from heat, and cool slightly. Combine corn mixture with remaining ingredients in a large bowl; toss gently.
Delicious -- we served it over pan-fried chicken breasts, but I ate the leftover relish the next day as a salad. This relish highlights fresh ingredients - we used sweet corn and tomatoes we picked up that morning from the farmers market. I wouldn't make this with frozen corn or market tomatoes. But with fresh ingredients, I would serve again and to company.
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