Mrs Inas Corn Relish Recipes

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MRS. INA'S CORN RELISH

Mrs. Ina was an older lady who came to our church for many years. She made an amazing corn relish. I whip up my own batch to give to friends at Christmastime. -Brenda Wooten, Dayton, Tennessee

Provided by Taste of Home

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 16



Mrs. Ina's Corn Relish image

Steps:

  • Drain corn, reserving 1 tablespoon liquid. In a small saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes., In a small bowl, mix flour, mustard and turmeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened.

Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.

1 can (11 ounces) whole kernel corn
1/3 cup chopped onion
1/3 cup chopped celery
3 tablespoons chopped green pepper
3 tablespoons diced pimientos, drained
1 small garlic clove, minced, optional
1/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
1 cup white vinegar, divided
1 tablespoon all-purpose flour
1-1/2 teaspoons ground mustard
1/4 teaspoon ground turmeric

FRESH CORN SALAD

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7



Fresh Corn Salad image

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

CONFETTI CORN

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8



Confetti Corn image

Steps:

  • Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
  • Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

CORN RELISH

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12



Corn Relish image

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.

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

PICNIC CORN RELISH

Here's an easy, tasty side dish for your next picnic or backyard barbecue. It travels well too, so it's great for camping trips.

Provided by Hey Jude

Categories     Corn

Time 17m

Yield 4 cups

Number Of Ingredients 12



Picnic Corn Relish image

Steps:

  • Combine vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds and celery seeds in a saucepan, and mix well.
  • Bring to a boil, then reduce heat, and simmer for 2 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in corn, green pepper, onion, pimento, and jalapeño.
  • Let stand until cool.
  • Chill covered until serving time.

Nutrition Facts : Calories 192.7, Fat 1.5, SaturatedFat 0.2, Sodium 990.6, Carbohydrate 44.3, Fiber 3.2, Sugar 21.9, Protein 3.7

2/3 cup cider vinegar
1/3 cup packed brown sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
3 cups canned corn niblets, drained if canned but you can use fresh or 3 cups frozen corn, as well
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped sweet onion
1/4 cup chopped drained pimiento
1 small jalapeno, seeded, finely minced

FRESH CORN RELISH

This recipe is great at a summer barbeque. It tastes great hot, cold, or at room temperature! We eat it with blackened chicken or pork chops. I like the use of the fresh vegetables in the summer.

Provided by Slatts

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5



Fresh Corn Relish image

Steps:

  • Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
  • Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
  • Crumble the bacon on top and add the balsamic vinegar. Mix together.
  • Salt and pepper to taste. Add more balsamic if you like the tang!

Nutrition Facts : Calories 148.2, Fat 9.3, SaturatedFat 3, Cholesterol 12.8, Sodium 167.1, Carbohydrate 13.9, Fiber 2.2, Sugar 3.3, Protein 4.4

5 slices bacon
4 ears sweet corn, shucked and cut off ears
1 small red onion, chopped
1 red bell pepper, chopped
1 tablespoon balsamic vinegar

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