Roasted Corn and Tomato Relish
"I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish."
photo by Chicagoland Chef du Jour
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 473.18 ml corn kernels, cleaned (about 4 ears)
- 236.59 ml tomatoes, chopped & seeded
- 78.78 ml red bell pepper, roasted, seeded, & chopped
- 78.78 ml red onion, finely diced
- 29.58 ml balsamic vinegar
- 14.79 ml olive oil, extra virgin
- 4.92 ml kosher salt
- 4.92 ml pepper
- 9.85 ml thyme, fresh leaves
directions
- Soak cleaned corn in a bowl of water for approximately 30 minutes.
- Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
- Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.
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Reviews
-
Tastes like summer! Be sure to add enough salt to boost all the flavors. Perfect with grilled chicken. Thanks for posting.
RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
