Chef Scotts Smoked Corn Relish Salad Recipes

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CHEF SCOTT'S SMOKED CORN RELISH SALAD

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

Provided by chefboy11

Categories     Corn Salad

Time 2h35m

Yield 10

Number Of Ingredients 11



Chef Scott's Smoked Corn Relish Salad image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 15 g, Fat 17.8 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 74.8 mg, Sugar 6 g

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

CHEF SCOTT'S SMOKED CORN RELISH SALAD

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

Provided by chefboy11

Categories     Corn Salad

Time 2h35m

Yield 10

Number Of Ingredients 11



Chef Scott's Smoked Corn Relish Salad image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 15 g, Fat 17.8 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 74.8 mg, Sugar 6 g

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

SMOKED CORN RELISH

Provided by Moira Hodgson

Categories     project, side dish

Time 1h

Yield 1 quart

Number Of Ingredients 7



Smoked Corn Relish image

Steps:

  • Smoke the corn for 45 minutes to one hour. Cool and remove the kernels with a sharp knife.
  • Combine the onion, carrot and pepper in a mixing bowl. Season with salt and pepper and add the vinegar and vegetable oil. Add the corn kernels, mix thoroughly and allow them to sit for four hours before serving. The relish can be stored in sealed jars.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 220 milligrams, Sugar 5 grams, TransFat 0 grams

12 ears corn
1/2 red onion, diced
1 small carrot, diced
1/2 green pepper, diced
Coarse salt and freshly ground pepper to taste
1/4 cup cider vinegar
1/4 cup vegetable oil

CHEF SCOTT'S SMOKED CORN RELISH SALAD

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

Provided by chefboy11

Categories     Corn Salad

Time 2h35m

Yield 10

Number Of Ingredients 11



Chef Scott's Smoked Corn Relish Salad image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 15 g, Fat 17.8 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 74.8 mg, Sugar 6 g

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

CORN RELISH SALAD

"My family enjoys hiking in the mountains," says Claudia Poynter, Cortez, Colorado. "This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12



Corn Relish Salad image

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

Nutrition Facts : Calories 68 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

2 cups fresh or frozen corn
3 medium tomatoes, seeded and chopped
1 medium green pepper, diced
1/2 cup chopped red onion
1/2 cup sliced celery
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1/4 cup reduced-fat Italian salad dressing
5 fresh basil leaves, finely chopped or 1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning

CORN SALAD RELISH

This crisp sweet raw food salad/relish is nice to keep in the fridge to nibble on on hot days. This combo is good but whatever you have or like will work

Provided by Kiwiwife

Categories     Corn

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7



Corn Salad Relish image

Steps:

  • Mix well and chill for 4 hours.

Nutrition Facts : Calories 65.7, Fat 0.8, SaturatedFat 0.1, Sodium 418.8, Carbohydrate 14.5, Fiber 3, Sugar 4.7, Protein 2.5

3 ears sweet corn
2 green bell peppers, chopped
1 red bell pepper, chopped
1 cucumber, chopped
4 stalks celery, chopped
1/4 small red onion, chopped
1 teaspoon sea salt

CHEF SCOTT'S SMOKED CORN RELISH SALAD

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

Provided by chefboy11

Categories     Corn Salad

Time 2h35m

Yield 10

Number Of Ingredients 11



Chef Scott's Smoked Corn Relish Salad image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 15 g, Fat 17.8 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 74.8 mg, Sugar 6 g

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

SMOKY CORN SALAD

I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6



Smoky Corn Salad image

Steps:

  • In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

4 cups fresh or frozen corn, thawed
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
2 large sweet red peppers, chopped
1/2 cup minced fresh cilantro

CHEF SCOTT'S SMOKED CORN RELISH SALAD

This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. The white balsamic vinegar adds sweetness and the jalapenos and cilantro add a little Texas flair to this family favorite!

Provided by chefboy11

Categories     Corn Salad

Time 2h35m

Yield 10

Number Of Ingredients 11



Chef Scott's Smoked Corn Relish Salad image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Toss corn kernels with 1/2 cup vegetable oil in a skillet.
  • Place skillet in the preheated grill and roast until browned, 15 to 20 minutes. Transfer corn to a large bowl and add bell pepper, onion, celery, and olives.
  • Whisk vinegar, 1/4 cup vegetable oil, cilantro, jalapeno, and granulated garlic in a small bowl. Pour vinegar mixture over corn mixture; toss. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 15 g, Fat 17.8 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 74.8 mg, Sugar 6 g

3 cups fresh corn kernels
½ cup vegetable oil
1 red bell pepper, cut into 1/4-inch cubes
½ cup chopped red onion
½ cup sliced celery
1 (2.25 ounce) can sliced ripe olives, drained
1 cup white balsamic vinegar
¼ cup vegetable oil
½ cup chopped fresh cilantro
1 jalapeno, cut into 1/4-inch pieces, or to taste
1 teaspoon granulated garlic

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