Last night for dinner, we had Tilapia with a Greek cucumber sauce on pita bread, topped with an amazing corn relish that I made up as I went along in an attempt to use some veggies that were about to expire. It was so yummy that Mister said I should share it here.
I don't usually do a lot of recipes, even back in the day when I blogged as Living Like Grandma (oh, how I wish I still had that blog). However, when I post them, I don't do a lot of 'blabbing' and loads of pictures. If you're here for this post, you're here for the recipe, not my ramblings. So, with that said, let's get to it.
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Corn Relish
Ingredients
- 4 Tbs of olive oil, separated
- 4 ears of corn
- 1 medium jalapeño
- 1 medium red onion
- 2 Tbs minced garlic
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 Tbs liquid smoke
- water
- 1 Tbs of Cajun seasoning (or more if you like)
- salt and pepper to taste
- 2 Tbs heavy cream *optional
Directions
Using 3 Tbs of the olive oil, coat the ears of corn and char. I like to char mine over an open flame, but you can also do it in the oven under broil or in a skillet on high. Once cooled, cut the kernels off the cob.
Dice the onion, jalapeño, and zucchini. Cut the cherry tomatoes into quarters.
Heat the last Tbs of olive oil in a large skillet. Sauté the onions and jalapeños until soft and lightly browned. Add in the garlic and cook until fragrant, about 1 minute. Next, add in the zucchini and continue to cook until the vegetables are cooked down. Toss in the tomatoes and cook for another minute, then add in the liquid smoke and just enough water to simmer it all in. I may have used 1/4 cup; this was the one thing I didn't measure. Add in the seasoning and give it a good stir.
Once cooked through, about 5 minutes, if using, add in the heavy cream. Cook for about two minutes, then turn off, letting the corn relish thicken.
We ate this over grilled tilapia, but it would work great over chicken, beef, or just in a bowl.
