- Prep time
- 2 hours PT2H
- Cook time
- 3 minutes PT3M
- 6 servings
Combine charred cherry tomatoes with fresh corn and cilantro for a delicious relish that adds a burst of color and flavor to grilled fish, chicken, pork and other dishes.
- 1 pint mixed heirloom cherry tomatoes
- 2 ears of white corn
- 2 Serrano chilies, seeded and minced
- 2 medium shallots, minced
- 2 teaspoons olive oil
- A pinch of red pepper flakes
- 2 teaspoons sherry vinegar
- ⅓ cup fresh cilantro leaves, chopped coarse
- Sea salt and cracked black pepper to taste
Place cherry tomatoes in freezer for a minimum of 2 hours; freeze overnight if desired.
Shave kernels from corn cobs. Mix Serrano chilies with shallots.
Heat olive oil in a cast iron or heavy-duty skillet until it begins to smoke. Carefully add cherry tomatoes then shake skillet back and forth for about 1 minute. Tomatoes will begin to blister and pick up spots of color. Add corn, chilies and shallots, stir to combine and cook for 1 more minute.
Remove from heat, then sprinkle with red pepper flakes and sherry vinegar. Fold in cilantro and season to taste with salt and pepper. Serve chilled, hot or at room temperature.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- mince: to chop into very small pieces.
- smoking point
- <strong>smoking point:</strong> the temperature at which a fat (term usually refers to various oils in recipes)begins to break when heated.
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