Roasted Corn and Tomato Relish: A Symphony of Summer Flavors

There’s a particular magic to summer produce, a vibrant sweetness that speaks of sunshine and long, leisurely days. I remember one sweltering afternoon, years ago, when a recipe from a now-defunct magazine landed on my kitchen counter. It featured corn and tomatoes, a classic duo, but with a twist that hinted at something more profound. Over time, through countless barbecues and impromptu gatherings, that initial inspiration has transformed, deepening into a relish that’s become a cornerstone of my summer repertoire. It’s more than just a side dish; it’s a memory, a feeling, a taste of pure, unadulterated summer.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 5
• Yield: Approximately 3 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

The beauty of this relish lies in its simplicity, allowing the inherent flavors of the fresh ingredients to shine.

• 2 cups corn kernels, cleaned (from about 4 ears of corn)
• 1 cup tomatoes, chopped and seeded
• 1/3 cup red bell pepper, roasted, seeded, and chopped
• 1/3 cup red onion, finely diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil, extra virgin
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 teaspoons thyme, fresh leaves

Equipment Needed

While this relish is wonderfully straightforward, having a few key tools will ensure a smooth preparation process.

• Grill or stovetop grill pan
• Tongs
• Cutting board
• Sharp knife
• Medium bowl
• Spoon or spatula for mixing

Instructions

The process of creating this relish is as enjoyable as its consumption, a gentle dance between heat and freshness that coaxes out incredible flavors.

1. Prepare the Corn: Begin by soaking the cleaned corn kernels in a bowl of cool water for approximately 30 minutes. This step is crucial; it helps to rehydrate the kernels and prepare them for the intense heat of the grill, ensuring they cook evenly without drying out.

2. Grill the Corn: Heat your grill to a medium-high heat. Once the grill is hot, carefully place the corn kernels directly onto the cooking surface. The goal here is to achieve beautiful, dark, caramelized grill marks. Turn the corn frequently using tongs to ensure even charring on all sides. This charring imparts a wonderful smoky depth and sweetness to the corn. A crucial note: DO NOT BOIL OR MICROWAVE THE CORN. This is a non-negotiable for me. Boiling or microwaving will strip away the natural sweetness and vibrant flavor, leaving you with a dull, watery result. The grill is your friend here, coaxing out those sugars and adding that essential char.

3. Cool and Cut the Corn: Once the corn has developed those desirable grill marks and is tender, remove it from the grill. Allow it to cool just enough so that it’s comfortable to handle. Then, carefully cut the kernels off the cobs. You can do this by standing the cob upright on your cutting board and running your knife down along the edges, or by laying the cob on its side and slicing.

4. Combine the Relish: In a medium bowl, combine the grilled corn kernels with all of the remaining ingredients: the chopped and seeded tomatoes, the roasted and chopped red bell pepper, the finely diced red onion, balsamic vinegar, olive oil, kosher salt, pepper, and the fresh thyme leaves.

5. Mix and Marinate: Gently mix all the ingredients together. Ensure everything is well combined and the vegetables are evenly distributed. Allow the relish to sit for at least 15-20 minutes at room temperature. This resting period is vital, as it allows the flavors to meld and the vegetables to lightly marinate in the balsamic vinegar and olive oil, creating a harmonious blend of tastes.

6. Serve: The Roasted Corn and Tomato Relish is best served at room temperature or chilled.

Expert Tips & Tricks

To elevate this already delightful relish to chef-worthy status, consider these insider tips:

• Roasting the Bell Pepper: If you don’t have pre-roasted red bell pepper, it’s a simple addition. Place a whole red bell pepper directly on the grill (or under a broiler) and turn it until the skin is blackened and blistered on all sides. Place it in a bowl, cover tightly with plastic wrap, and let it steam for about 10-15 minutes. The skin will then peel off easily, revealing a tender, sweet pepper. Chop it once cooled.
• Seed Your Tomatoes: Don’t skip seeding your tomatoes. This removes the watery pulp, preventing the relish from becoming too soggy. A small spoon is perfect for scooping out the seeds.
• Fine Dicing for the Onion: For the red onion, a fine dice is key. This ensures that its sharp, pungent flavor is distributed evenly without overwhelming the delicate sweetness of the corn and tomatoes. If you find raw onion too strong, you can rinse the diced onion under cold water for a minute or two before adding it to the relish to mellow its bite.
• Fresh Thyme is Essential: While dried thyme can be used in a pinch, the fresh leaves offer a brighter, more aromatic profile that truly complements the other ingredients. Gently strip the leaves from the stems; no need to chop them finely.
• Taste and Adjust: Before serving, always taste your relish. Does it need a touch more salt? A whisper more pepper? A splash more balsamic vinegar for brightness? This is your chance to fine-tune the balance to your preference.

Serving & Storage Suggestions

This relish is incredibly versatile, a bright counterpoint to a myriad of dishes.

• Serving: It’s a magnificent accompaniment to grilled meats, poultry, and fish. Pile it generously onto burgers, alongside a roasted chicken, or as a vibrant topping for tacos. It’s also fantastic served with crusty bread for dipping or stirred into a grain salad. For a beautiful presentation, spoon it into a small serving bowl and garnish with an extra sprig of fresh thyme.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop and deepen over time, making it even more delicious on the second day. It does not freeze well due to the fresh vegetables.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this vibrant relish:

Nutrient	Amount per Serving	% Daily Value
Calories	160.8 kcal
Total Fat	3.9 g	5%
Saturated Fat	0.6 g	2%
Cholesterol	0 mg	0%
Sodium	357 mg	14%
Total Carbohydrate	31.9 g	10%
Dietary Fiber	4.1 g	16%
Sugars	2.8 g	11%
Protein	4.6 g	9%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe stands beautifully on its own, feel free to play with it based on seasonality and preference:

• Spicy Kick: Add a finely minced jalapeño or serrano pepper (seeds removed for less heat) along with the onions for a touch of heat.
• Herbal Twists: Swap the thyme for fresh basil, mint, or cilantro for a different aromatic profile.
• Other Peppers: If you don’t have red bell pepper, you can use roasted yellow or orange bell peppers. For a milder flavor, raw finely diced bell pepper can be used, though roasting adds a distinct sweetness.
• Sweetness Adjustment: If your corn is exceptionally sweet, you might want to slightly increase the balsamic vinegar to balance the flavors. Conversely, if you prefer a sweeter relish, a tiny drizzle of honey or maple syrup can be added, though it’s rarely necessary with perfectly ripe corn.

FAQs (Frequently Asked Questions)

Q: Why is grilling the corn so important for this relish?
A: Grilling the corn is essential as it imparts a smoky depth and caramelized sweetness that simply cannot be achieved through boiling or microwaving.

Q: Can I use canned or frozen corn instead of fresh?
A: While fresh corn is highly recommended for its superior flavor and texture, you could technically use drained canned or thawed frozen corn. However, you would miss out on the critical grilling step that defines this relish.

Q: How long does the relish need to sit before serving?
A: The relish should sit for at least 15-20 minutes at room temperature to allow the flavors to meld and the vegetables to marinate. Longer resting times will deepen the flavor even further.

Q: Is it okay to chop the ingredients a bit larger?
A: While the recipe calls for specific dice sizes, a slightly chunkier relish is perfectly acceptable and can add a rustic charm. However, avoid overly large pieces that might overwhelm the delicate balance of the dish.

Q: Can I make this relish ahead of time?
A: Yes, this relish can be made a few hours in advance and stored in the refrigerator. In fact, making it ahead allows the flavors to meld beautifully.

Final Thoughts

This Roasted Corn and Tomato Relish is a testament to the power of simple, high-quality ingredients treated with a little bit of care. It’s a dish that captures the essence of summer, vibrant and full of life. I encourage you to give it a try, to taste the sunshine in every bite. I’d love to hear how you enjoy it – perhaps alongside a perfectly grilled steak, spooned over a vibrant salmon, or simply with a side of warm, crusty bread. Happy cooking!