Corn-Tomato Relish
July 29, 2008
I like to make recipes (main dishes) where I can have leftovers during the week. On my previous post, I shared “Plank Smoked Pork Tenderloins“, which called for 2 pork tenderloins, so with one tenderloin left, I wanted to find a recipe where I could change it up. This recipe comes from the same cookbook through “Better Homes and Gardens“.
Pork wraps with corn-tomato relish is the original name of this recipe. I took my leftover pork loin, chopped it up, heated it up and served it in warmed tortillas, with guacamole and chips on the side.
I loved all the fresh ingredients in this relish, and this was perfect for a quick week night meal. Please enjoy!
For more relish recipes click here.
- 3 cups whole kernel corn
- 2 tbsp. olive oil
- ½ cup finely chopped red onion or green onions
- ¼ cup finely chopped celery or green sweet pepper
- 1 tsp. mince garlic
- ¾ tsp. salt
- ½ tsp. ground cumin or chili powder
- 1/8 tsp. cayenne or black pepper
- ¾ cup finely chopped and seeded tomatoes
- ¼ cup snipped fresh parsley
- ¼ cup mayonnaise
- 1 tbsp. lime juice
Thaw one 16-ounce package frozen whole kernel corn; drain well and pat dry with paper towe
ls or use 3 cups fresh whole kernel corn. In a large skillet, heat 2 tbsp. olive oil over medium heat. Add corn, red onion and/or green onions, celery and/or green sweet pepper, garlic, salt, ground cumin or chili powder and cayenne or black pepper.
Cook about 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in tomatoes, parsley, mayonnaise and the lime juice. Cover and chill for at least 1 hour or up to 24 hours.
Serves: 4
Total time: 30 minutes
Related posts:
- Roasted Pork Tenderloin With Sage Corn Bread Crust
- Stir Fry Pork Tenderloin with Carrots and Green Beans
- Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
