CORN AND TOMATO RELISH
Provided by sewbizzy
Time 29m
Yield 3 cups
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
CORN AND TOMATO RELISH
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.
Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g
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.
Provided by Melanie B.
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6
CORN-TOMATO RELISH
Steps:
- Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.
ROASTED CORN AND GREEN RELISH
Provided by Food Network
Categories condiment
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to 350 degrees F.
- Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
- Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.
ROASTED CORN RELISH
This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/oYPpNr
Provided by DrGaellon
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
- Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 65.8, Fat 2.2, SaturatedFat 1, Cholesterol 3.8, Sodium 6.2, Carbohydrate 11.5, Fiber 1.8, Sugar 3.2, Protein 1.9
ROASTED CORN AND TOMATO SALSA
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 45m
Yield Makes a little about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
- Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
- Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
- If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
- Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
- When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
FRESH CORN RELISH OR SALSA
Easy side dish to accompany your barbequed favorites. Refreshing alternative to corn on the cob. Turn the heat up or down with fresh jalapenos.
Provided by MYMOMSTHEBESTCOOK
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 12.9 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 293.5 mg, Sugar 2.5 g
CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH
Steps:
- For relish:
- Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
- For chicken:
- Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
ROASTED CORN, TOMATO AND GARLIC QUESO
Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.
Provided by Cindy Rahe
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
- Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
- Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
- While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
- Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.
Nutrition Facts : ServingSize 1 Serving
SWEET CORN FLANS WITH TOMATO-CORN RELISH
Categories Egg Onion Tomato Side Bake Low Fat Vegetarian Basil Corn Summer Ramekin Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make flans:
- Preheat oven to 350°F.
- Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
- Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
- Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
- Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
- Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
- Make relish:
- Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
- Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
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