Picnic Corn Relish Recipes

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:

• Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
• Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
• Bring to boiling; boil 1 minute.
• Pour over vegetables; stir well.
• Refrigerate, covered, overnight, stirring occasionally.
• Spoon relish into glass jar and tightly cover.
• Store in refrigerator up to 1 week.

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.

Steps:

• Preheat a grill to 350 degrees F.
• Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles.
• Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.

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:

• Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
• Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
• While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
• Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.

Steps:

• Combine corn, red pepper and onion together in a pot.
• Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
• Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
• Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
• Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
• Keeps refrigerated for 1 month.

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:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water-strain-and cut corn from 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 a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
• Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

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.