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.
I didn't have tomatoes handy, but it was terrific without them. My husband and friends devoured it! Once I removed the corn from the skillet, I used the skillet to sear flour-dredged chicken breasts that I'd marinated with garlic, lemon juice, olive oil, red wine vinegar and salt. While the chicken baked in a baking dish, I deglazed the skillet with homemade chicken stock, to loosen up all of the crispy bits from the corn and the chicken - the resulting pan sauce was equally amazing.
This was so delicious, I ate it by the spoonful! At the time, I didn't have any steak, so I marinated some chicken breasts in a roasted garlic-herb vinagrette dressing and served with this relish. Yummy!! I will definitely make again this summer with tomatoes and corn from the farmer's market!
We really liked this relish with the steak. Husband is quite particular and he had seconds. We used chopped larger tomatoes from the garden which made it a little juicey so I would drain a bit next time. To save time, I used frozen roasted corn from Trader Joes.
This was very good. Here's a tip for getting the kernels off the cob without scattering them everywhere: put the corncob in the top of a bundt pan and shave the kernels off from there. The pan catches the kernels so that they don't fall on the floor or go all over the counter.
Easy to make and tasty--not a lot of kick, but the basil is a good addition. I used red wine vinegar instead of cider vinegar because it's what I had, and I used corn off the cob that had already been roasted on the grill.
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