Pan-Roasted Corn and Tomato Relish

Photo: Randy Mayor; Styling: Cindy Barr

Serve this smoky relish with steak, chicken, or grilled striped bass. Refrigerate for up to three days.

Yield:

10 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

August 2009