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Nectarine, Corn & Tomato Relish

May/June 2012

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Serve this tomato relish recipe—full of nectarines, corn and fresh tomatoes—as a wonderful accompaniment to grilled chicken or fish or try it tossed it with whole-wheat pasta and a little extra olive oil.


Nectarine, Corn & Tomato Relish

Makes: 6 servings, about 2/3 cup each

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Total Time:

Ingredients

  • 3 ripe but firm nectarines, chopped
  • 1 cup quartered yellow cherry tomatoes
  • 3/4 cup fresh corn kernels (from about 1 large ear; see Tip) or frozen (thawed)
  • 2 scallions, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

  1. Combine nectarines, tomatoes, corn, scallions, oil, salt and pepper in a medium bowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

Nutrition

Per serving: 74 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 107 mg sodium; 276 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 fruit, 1/2 fat


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