Pan-Roasted Corn and Tomato Relish

Ingredients

• 2 cups cherry tomatoes quartered ( 1 pint)
• 1 tablespoon apple cider vinegar 
• 0.3 cup basil fresh chopped
• 2 cups ears corn fresh ( 2 ears)
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large cast-iron skillet over high heat.
2. Add shallots and garlic; saut 1 minute.
3. Add corn; saut 5 minutes or until corn is lightly browned.
4. Add tomatoes; saut 2 minutes.
5. Remove from heat.
6. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.