Pan-Roasted Corn and Tomato Relish

Ingredients

• 2 cups fresh corn kernels (about 2 ears)
• 1 tablespoon olive oil
• ¼ cup chopped shallots
• 2 garlic cloves, minced
• 2 cups cherry tomatoes, quartered (about 1 pint)
• ¼ cup chopped fresh basil
• 1 tablespoon cider vinegar
• + 1 more ingredients
• • ½ teaspoon salt

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...

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