I am the hugest fan of a salsa or side dish of some sort that allow you to turn a simple piece of something into a meal.
Not only does this kind of magical recipe make a boneless skinless chicken breast or simply grilled steak into something you would feel okay about serving to guests, leftovers are always a springboard of some sort into another meal, even it it’s as simple as scooping some of the relish onto cracks or a plain salad. It’s also almost always crostini waiting to happen.
This relish—as often happens in my house—was born of things that were on hand. Tomatoes and basil (two of the three things that were actually surviving in my weed-packed garden), a head of cabbage that had been siting quietly in the fridge for an extended amount of time, and the fact that corn was 12 for $3 in late August. Everything else is a pantry staple.
The first dish this tossed together end-of-summer relish graced were prosciutto wrapped pork chops, and I barely got to the pork chops, I was so into the relish. Others in my family did not have this issue. I also put out a plate of corn tortillas, softened and slightly charred on the grill, and when those chops were thinly sliced and piled into the tortillas with this relish all seemed right with the world.
The I used it to top a piece of pan seared chicken—also perfect. Paired up with some Creamy Blue Cheese and Bacon Coleslaw, it was a terrific summer dinner.
Other Salsa and Relish Recipes:
- Pan Seared Fish with Tomato Basil Relish
- Herbed Roasted and Raw Tomato Salsa with Olives
- Peach and Roasted Red Pepper Salsa
- Spicy Salsa Verde
Summer Tomato-Corn Relish
- ¾ pound plum tomatoes cored, seeded, and finely diced
- 1 cup fresh crisp-cooked corn kernels about 2 ears
- ½ cup finely slivered green cabbage
- 2 teaspoons finely minced garlic
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons slivered fresh basil see Note
- Kosher or coarse salt and freshly ground pepper to taste
- In a medium bowl combine the tomatoes, corn, cabbage, garlic, vinegar, olive oil , basil, salt and pepper. Toss to combine. Serve immediately, let sit at room temperature for up to an hour, or refrigerate, covered, for up to 4 hours. Longer than that and the tomatoes start to take on the unfortunate fridge chill, but it can hold for up to a couple of days if needed.
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