Sireesha Are you ready for a dish that tastes just like summer? Of course you are! It is really nice for a summertime barbecue or just an anytime side dish. This simple dish can be served as a salad or an appetizer or on top of a crostini.
There are all kinds of ways you can change up this relish and add some variety, too! Try it with avocado, peppers, cucumber, basil, cherry tomatoes or feta cheese.
More Salad Recipes and Salads page link: https://sirisblog.com/category/sattvic-food/salads/
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- 5 Minute Sprouts Salad | Moong Bean Sprouts w/o salt | Pesalu
- Strawberry Quinoa Spinach Salad
- Moong Dal Salad |Pesara Pappu Salad |Kosambari
- Tomato Cucumber Salad | 5 Min Salad
- Cantaloupe Salad with Mint
- Chana | Chick pea Salad
If you’ve tried this Corn tomato relish recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Sweet Corn & Tomato Relish
Ingredients
- 2 ears corn
- 1/4 sm red onion finely diced
- 1/2 tomato deseed, finely diced
- 1/2 jalapeno deseed, stemmed, finely chopped
- 1 garlic clove finely minced (opt)
- 1/4 tsp salt
- 1/2 tsp cumin powder
- 1 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 tbsp cilantro coarsely chopped
- 1/8 tsp pepper powder
Instructions
- Lightly coat the corn with oil or butter.
- Grill or toast the corn, turning occasionally, until blackened spots appear and starting to pop. Don't over cook (Corn should still have a bite texture)!
- Let them cool, lay each corn cob on it's side and cut off one side of kernels. Keep rotating and cutting until all the kernels are off.
- Transfer kernels to a large bowl and add tomato, onion, jalapeno, garlic, lime juice, cumin powder, salt and oil.
- Toss until well mixed and garnish with cilantro finally.
- Serve it as an appetizer or salad or on top of crostini.
Notes
- You may add cucumber, basil, avocado, bell peppers or feta cheese.
- May substitute tomato with cherry tomatoes.
Step by step photo instructions
- Lightly coat the corn with oil or butter.
2. Grill or toast the corn, turning occasionally, until blackened spots appear and starting to pop. Don’t over cook (Corn should still have a bite texture)!
3. Let them cool, lay each corn cob on it’s side and cut off one side of kernels. Keep rotating and cutting until all the kernels are off.
4. Transfer kernels to a large bowl and add tomato, onion, jalapeno, garlic, lime juice, cumin powder, salt and oil.
5. Toss until well mixed and garnish with cilantro finally.
6. Serve it as an appetizer or salad or on top of crostini.
Did you try this recipe?
Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @sirisfoodlab
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