Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Corn And Tomato Relish
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- #84424
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cups fresh corn kernels
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
fresh thyme leaves (optional)
directions
Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add corn and saute 5 minutes or until lightly browned. Remove from heat.
Stir in tomato and remaining ingredients except fresh thyme leaves. Garnish with fresh thyme if desired.
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nutrition data
10 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
August 31, 2008
Got rave reviews at quilt club picnic. I also added chopped green chilies for color. Glad to find a refreshing recipe that didn't have raw onion or garlic!! Used those corn chip scoopers - a good partner for the relish.