Snazzy Summer Roasted Corn Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large ears of corn on the cob (leftover or fresh)1/2 large green pepper, chopped1/2 large red pepper, chopped1 small yellow onion, chopped1/2 medium tomato, choppedvegetable cooking oil spray1 Tbsp lemon juicesea salt to taste (not included in nutritional info)
Heat a large frying pan on medium heat.
While it's heating, cut the corn from three ears of leftover or fresh corn on the cob.
Lightly spray your pan with vegetable oil spray, and add your corn... spreading it out evenly in the pan. You're going to let the corn brown on one side (five min or so).
While your corn is browning, chop you're onion, red and green peppers and tomato (keep the tomato seperate... they will be added at the end)
Toss your lightly browned corn around the pan and move it over to one side of the pan. Add your veggies (minus the tomato) and spread out (you want them to brown a little, but don't over cook).
After they've browned a little(just a min or two), add the tomatoes, picante sauce and lemon juice, toss around, sprinkle with sea salt to taste, toss again, and take off the heat.
Your corn relish is ready to eat as a side dish, or let it cool and refrigerate for a great cold relish.
Your recipe should yield 6 heaping half cup servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CAPECODJEWEL.
While it's heating, cut the corn from three ears of leftover or fresh corn on the cob.
Lightly spray your pan with vegetable oil spray, and add your corn... spreading it out evenly in the pan. You're going to let the corn brown on one side (five min or so).
While your corn is browning, chop you're onion, red and green peppers and tomato (keep the tomato seperate... they will be added at the end)
Toss your lightly browned corn around the pan and move it over to one side of the pan. Add your veggies (minus the tomato) and spread out (you want them to brown a little, but don't over cook).
After they've browned a little(just a min or two), add the tomatoes, picante sauce and lemon juice, toss around, sprinkle with sea salt to taste, toss again, and take off the heat.
Your corn relish is ready to eat as a side dish, or let it cool and refrigerate for a great cold relish.
Your recipe should yield 6 heaping half cup servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CAPECODJEWEL.
Nutritional Info Amount Per Serving
- Calories: 84.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 177.8 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.1 g
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