Mexicalicornrelish Recipes

Steps:

• Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
• Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
• Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

Steps:

• Combine the vinegar through the salt in a medium saucepan.
• Bring to a boil and boil 2 minutes.
• Remove from heat and add corn thru currants.
• Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

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:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water to cool, strain and cut corn from the cob.
• You want 10 cups.
• Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
• Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
• Process for 15 minutes in a boiling water bath.

Steps:

• In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
• Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
• Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
• Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.

Steps:

• Heat vinegar; add chili powder and boil for ten minutes in a large saucepan.
• Add mustard and salt.
• Chop vegetables finely; add horseradish and place in a jar.
• Add boiling vinegar to cover.
• Seal.
• Serve with meat.

Steps:

• Heat the oil in a large nonstick skillet.
• Add the onion and cook, stirring occasionally until soft, about 3 minutes.
• Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
• Scrape into a medium bowl.
• Add the red pepper, poblano chile, cilantro, lime juice and salt.
• Toss to mix.
• Serve at room temp or cover and refrigerate for up to 2 days.
• For best flavour -- serve at room temperature.