Corn Relish Recipe

**photo courtesy of Health.com

A few years ago I found this amazing Bobby Flay Salmon & Corn Relish recipe.  This past weekend I was making tilapia that I had frozen in my freezer and I wanted to make use of the corn I purchased at Publix since it is on sale 8/$2.00.  I made the relish again and it came out amazing.  I thought I would post it for all of you who are taking advantage of the corn deals available right now.  Remember that the tip I give you for saving money on produce is to buy it when it is in season.  Scoring ears of corn for $0.25 each is a great deal so take advantage of this deal now before corn is out of season and expensive.  Below are the ingredients for the corn relish.  If you would like the recipe for the salmon as well, go HERE to see the entire recipe on Health.com.

Ingredients:
4 ears shucked corn
Olive oil cooking spray
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)  **if you don’t have fresh, try dried – it won’t be as flavorful but you would be better than nothing! 🙂
Four 4-ounce salmon fillets

Instructions:
1. Prepare grill.
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

**Note – I’ve made this recipe multiple times sometimes grilling the corn and sometimes boiling the corn. Grilling the corn gives it extra flavor, but I love it boiled as well. If you want to save time and just boil it, I say go for it! Also – I’ve made this with and without tomatoes and both times found it to be great. If you make it w/o tomatoes you won’t need as much olive oil and vinegar. Also, you can eat this leftover although the flavor of the sauce will not be as strong.