Photo: Randy Mayor; Styling: Cindy Barr

Pan-Roasted Corn and Tomato Relish


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

This recipe goes with Grilled Chicken Breast, Grilled Flank Steak

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

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.

Yield: 10 servings (serving size: 1/4 cup)

CALORIES 47 ; FAT 1.8g (sat 0.3g,mono 1.2g,poly 0.3g); CHOLESTEROL 0.0mg; CALCIUM 8mg; CARBOHYDRATE 7.5g; SODIUM 123mg; PROTEIN 1.4g; FIBER 1.2g; IRON 0.3mg

Cooking Light, AUGUST 2009

Sometimes a spontaneous gathering
can be just as delightful as a well planned,
executed far in advance evening.
That would be the case tonight as 9 of us
gathered at a relatively new restaurant @
Harwood and Brown Trail.
We had an assortment of dinners that
received positive reviews.
(Don't miss the smokey, eggplant hummus!)