Chris Schlesinger Basil Corn Relish -

Printer Friendly

RSS Feed

Bookmark

Home

Chris Schlesinger Basil Corn Relish

Rate it!
Votes (0) | Comments (0)

By Chris Schlesinger

Posted July 23rd, 2007

Chris Schlesinger is the author of Let The Flames Begin: 250 Recipes to Grilling Mastery, (2005, W. W. Norton & Company)

Let The Flames Begin: 250 Recipes to Grilling Mastery

Servings:	8
Author Notes:	This recipe comes to us from Chris Schlesinger of Massachusetts' restaurants The East Coast Grill and The Back Eddy. Besides being a restaurateur, Chris also is the author, with John Willoughby, of several cookbooks: The Thrill of the Grill; Salsa, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; License to Grill; and Let the Flames Begin. Chris came up with this recipe as part of an article on serving wine with grilled foods. Chris serves this relish on a Grilled Eggplant and Mozzarella Sandwich (click here for recipe), but you can use it in a variety of ways.
Ingredients:	1 cup cooked fresh, thawed frozen or drained canned corn 1/3 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/2 cup julienne fresh basil kosher salt and freshly cracked black pepper to taste
Instructions:	To make relish, combine all ingredients in a medium bowl.

Related Recipes

Related Features

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

Recently Added

Submit a recipe for publication on FabulousFoods.com