- Posted by Johanna on January 5, 2006 at 10:30 pm
- Category: Recipes and Food
Flank Steak with Corn-Tomato Relish (recipe via an old issue of Cooking Light) is best in summer, with fresh tomatoes and corn taken off the cob.
Heat a teaspoon of olive oil in a large nonstick skillet over medium heat. Add a cup of chopped sweet onion (such as Vidalia), and saute’ for 5 minutes or until tender. Add a cup and a half of corn kernels (about 3 ears’ worth) and cook 8 minutes or until tender, stirring frequently. Take it off the heat, and after it’s cooled a bit, mix gently with these ingredients:
- a cup and a half of diced tomato (a couple, depending on size)
- 1/3 cup basil leaves, sliced thin
- Tablespoon of lime juice, fresh squeezed (about half a lime)
- teaspoon sugar
- sprinkle each (1/4 teaspoon) salt, black pepper, crushed red pepper
It’s the most colorful thing I ever eat, and my mouth is watering thinking about the blend of tomato, corn, sweet onion, and avocado (my addition). I wonder how long it will be until the vegetables are ready again?