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Pan-Roasted Corn and Tomato Relish

Photo: Randy Mayor; Styling: Cindy Barr
Yield 10 servings (serving size: 1/4 cup)
Serve this smoky relish with steak, chicken, or grilled striped bass. Refrigerate for up to three days.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 2 cups fresh corn kernels (about 2 ears)
  • 2 cups cherry tomatoes, quartered (about 1 pint)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 47
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 1.4 g
  • carbohydrate 7.5 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 123 mg
  • calcium 8 mg

How to Make It

  1. Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.