Corn and Tomato Relish

A quintessential summer sauce with a bit of bite. Pass it at the table with red meat, chicken, or flavorful fish.

1 teaspoon olive oil

4 ears corn, husked and stripped of their kernels

2 large luscious red tomatoes, cored and roughly chopped

1 teaspoon ground cumin, or to taste

1/4 teaspoon cayenne, or to taste

Salt and freshly ground black pepper

• Place the oil in a medium nonstick skillet over high heat and heat for 2 minutes. Add the corn and sauté until lightly browned, a minute or two.
• Turn the heat down to medium, add the tomatoes, cumin, and cayenne, and cook for 30 seconds more; turn off the heat.
• Sprinkle with salt and pepper. Serve immediately or refrigerate for a day or two and serve at room temperature.

MAKES: About 1 cup

TIME: 10 minutes