|Recipe : Entry # 9471|
|Easy Corn and Tomato Relish|
|3 Ears Corn
1 Large Tomato peeled and chopped
1 Teaspoon Olive Oil
1 Teasppon Salt
|1. Cut the kernels off the fresh corn.
2. Peel and chop Tomato.
3. Finely chop jalapeño (remove seeds) measure 1 tablespoon.
4. Add olive oil to a pan over medium heat add corn kernels cook until lightly browned. Lower heat and add Tomato, salt and jalapeño. Cook for about 3 minutes. Turn off heat.
5. Serve at room temp. Will store in the fridge for two days.
|Tell us about your recipe|
|This is a quick Summer relishI use. I make this recipe since I am not a fan of commercial corn relishes. I find them them to be to sweet.|