Make Corn And Tomato Relish For A Taste Of Summer
Are you ready for a dish that tastes just like summer? Of course you are! While we’re all enjoying those last warm days and sunshine that stretches into the evening, accompany that precious time with THIS: Corn and Tomato Relish! Whether you eat it as a salad or an appetizer on top of toasted crostini, this combination of corn, cherry tomatoes and sunburst tomatoes – as well as cucumbers and basil! – is like biting into the perfect summer day. Both it and its lovely light dressing are so easy to make, you can have it every day for the rest of the season. Just watch.
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CORN AND TOMATO RELISH
Serves 4 to 6
Total Time: 15 minutes
- 2 medium ears fresh corn
- 1 cup cherry tomatoes, quartered
- 1 cup sunburst tomatoes, quartered
- 1 medium cucumber, seeded, small dice
- 1 cup loosely-packed basil, chopped
- Salt, to taste
- Freshly-ground black pepper, to taste
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 small shallots, minced
- 1 teaspoon kosher salt
- ⅓ cup olive oil
- Shuck the corn, removing the husk and the silk. Stand each ear of corn on a rimmed sheet pan. With a knife, cut from the top of the ear to the bottom, cutting the kernels from the cob. (The sheet pan will catch and contain the corn as it is cut from the cob.)
- In a large bowl, combine the corn, tomatoes, cucumber, and basil. Season with salt and freshly-ground black pepper.
- In a small bowl, combine the vinegar, Dijon, shallots and salt. Slowly drizzle in the olive oil while whisking.
- Pour the dressing over the salad and toss gently to mix. Adjust seasoning with additional salt and pepper, as needed.
- Serve as a side salad or with crostini.
Of course, you can also make the dressing the way we did in the video: combine everything in a mason jar, and give it a good shake! Either way, you end with the perfect accompaniment to the perfect combination of summer produce, a dish that’s light, satisfying, and oh-so-tasty.
There are all kinds of ways you can change up this relish and add some variety, too! Try it with avocado, peppers, or feta cheese. Use it to top some grilled chicken, or even experiment combining it with lobster or crab meat for a treat that really has every part of summer in it. The possibilities are endless! How do you think YOU’LL try it? Is this version tempting enough, or do you think you’ll switch it up? Will you make your dressing in a bowl or in the mason jar? Tell us if you give it a try and how it goes for you!
Recipe adapted from David Lebovitz