Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 5

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

David Bonom
Recipe by Cooking Light August 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

47 calories; fat 1.8g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 1.4g; carbohydrates 7.5g; fiber 1.2g; cholesterol 0mg; iron 0.3mg; sodium 123mg; calcium 8mg.
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