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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Pan-Roasted Corn and Tomato Relish

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

Cooking Light AUGUST 2009

  • Yield: 10 servings (serving size: 1/4 cup)


  • 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


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.

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

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Pan-Roasted Corn and Tomato Relish recipe