Pan-Roasted Corn and Tomato Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve this smoky relish with steak, chicken, or grilled striped bass. Refrigerate for up to three days. 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 |
Directions:
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.
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