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.
Pan-Roasted Corn and Tomato Relish
Namaste Posted: 08/07/09
lollypaul Posted: 08/01/09
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.
Kristie19 Posted: 08/13/09
Great use of summer's fresh veggies with a unique zip of flavor.
LMS430 Posted: 01/10/10
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!
marybeth123 Posted: 08/11/09
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.
Saecca Posted: 09/01/09
Had this with grilled Flank steak with a simple rub (salt, pepper, and brown sugar). Very good relish on top of the steak. I even just had the salsa by itself the next day as a meal. Good recipe.
Dalehill Posted: 08/21/09
Fantastic! We are garlic lovers so I doubled the amount of garlic called for and served with grilled filet mignon. Husband raved about it; will definitely serve this again.
SingingGourmand Posted: 08/27/12
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.