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
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.
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
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.
CONFETTI CORN
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
CORN RELISH
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.
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
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
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
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
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