This last-of-the-season relish recipe from Robert Harris, chef-owner of Season to Taste, goes well with roasted chicken, crispy skinned fish or cumin rubbed grilled pork tenderloin. Since it’s super simple it requires the freshest ingredients – Harris prefers Hanson Farm corn and Kimball Fruit Farm baby heirloom tomatoes – but anything you find at the farmer’s market will do just fine. Make this delectable dish before the fall weather really arrives.
- 1 Vidalia onion, small diced
- 3 tablespoons canola oil
- 4 ears fresh picked corn, shucked and washed
- 1 pint baby heirloom tomatoes, quartered
- 1/2 cup basil, lightly chopped
- 1/8 cup extra virgin olive oil
- salt and pepper
- Using a sharp chef knife, cut the kernels off each ear of corn. Then, take the back of the knife and run it along each side of the ear of corn to squeeze any corn milk in to the bowl of kernels (save the cobs for stock and use for another purpose).
- In a medium sauce pan cook the onions with the oil and a pinch of salt until soft, about three to five minutes. Add the corn kernels and cook for another two to five minutes. Set aside on a cookie sheet to cool to room temperature.
- Add to the corn mixture along with the rough chopped basil and extra virgin olive oil to the chopped tomatoes. Mix all the ingredients together and let sit at room temperature for an hour to allow the flavors to marry. Before serving, season to taste with salt and pepper.