Pan- Roasted Corn and Tomato Relish

By Snoo

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

Serving size: 1/4 cup
Cal 47
Fat 2g
Protein 1g
Carb 7g
Fiber 1g
Sodium 123mg

Ingredients

• Ingredients:
• 1 Tbs. 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 Tbs. cider vinegar
• 1/2 tsp. Salt

Details

Servings 10

Preparation

Step 1

1) Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; saute 1 minute. Add corn; saute 5 minutes or until corn is lightly browned. Add tomatoes; saute 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.