Pan-Roasted Corn and Tomato Relish

Pan-Roasted Corn and Tomato Relish
Photo by Randy Mayor


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

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...

View full recipe at My Recipes


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