Hot And Sweet Corn Relish Recipes

Steps:

• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Steps:

• Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
• Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Steps:

• Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
• Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.

Steps:

• In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
• Remove from heat.
• Whisk in butter.
• Garnish with cilantro.

Steps:

• Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

Steps:

• Combine all ingredients in a sauce pan, mixing well.
• Cook, stirring often, until mixture comes to a boil and thickens slightly.
• Jar and seal.
• Relish keeps well in the refrigerator for about two to three weeks.

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Steps:

• Prepare the jars and lids. Fill a boiling water canner about halfway with water. Add the jars and bring to a boil. Reduce heat to low and keep jars hot. Scald the lids and keep in the very hot -- not boiling --water. In a large kettle combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, and turmeric. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Spoon the relish into the hot jars and wipe rims and jar threads with a damp paper towel. Using a jar lid magnet or tongs, fit the jars with lids and screw on rings tightly. Place on a rack in the canner and lower into the water. Bring back to the boil, cover, and boil gently for 15 minutes. Makes 6 to 7 1-pint jars.