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.

This recipe goes with Grilled Chicken Breast, Grilled Flank Steak

Yield: 10 servings (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 47
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 7.5g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 123mg
  • Calcium: 8mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Roasted Corn and Tomato Relish Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy