Roasted Corn and Pickled Okra Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Jumbo Lump Crab Cakes with Roasted Corn and Pickled Okra Relish Ingredients:
3 tablespoons olive oil, divided |
1 ear fresh corn |
1 medium-size red onion, minced |
10 pickled okra pods, thinly sliced |
1/2 teaspoon finely chopped garlic |
2 plum tomatoes, diced |
2 tablespoons rice wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon chopped fresh cilantro |
Directions:
1. Drizzle 1 tablespoon olive oil over corn.
2. Broil 5 inches from heat, turning occasionally, 10 to 13 minutes or until edges of corn kernels begin to brown; cool. Cut corn from cob.
3. Combine corn, remaining 2 tablespoons olive oil, and remaining ingredients; toss gently.
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