Photo: Randy Mayor; Styling: Cindy Barr
10 servings (serving size: 1/4 cup)

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

How to Make It

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.

Ratings & Reviews

SingingGourmand's Review

August 27, 2012
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.

LMS430's Review

January 10, 2010
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!

Saecca's Review

September 01, 2009
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's Review

August 21, 2009
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.

Kristie19's Review

August 13, 2009
Great use of summer's fresh veggies with a unique zip of flavor.

marybeth123's Review

August 11, 2009
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.

Namaste's Review

August 07, 2009
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.

lollypaul's Review

August 01, 2009
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.