Rosy Corn Relish Recipes

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:

• Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
• Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
• Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.

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:

• 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:

• 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:

• 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:

• Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
• Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
• Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Steps:

• Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
• In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
• In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
• Transfer the finished relish to sterile jars. Refrigerate until serving.

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:

• Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
• Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
• Let sit for 2 weeks to allow flavors to marry.
• .

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:

• For corn relish:
• In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat. Heat oil in large saucepan over medium heat. Add onion, red pepper, jalapeño, and salt. Cook, stirring, until pepper softens. Stir in corn and scallions. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes. Cool to room temperature in fridge. Stir in chives.
• For pan-roasted sirloin:
• Season steaks with salt and pepper. Sprinkle oil on a nonstick skillet, then wipe it clean. Heat skillet, then add steaks and cook on medium-high heat for 3 minutes until brown on one side; turn steaks and cook 3 minutes more. Add fresh herbs to pan. Continue cooking steaks, turning from side to side, until done (13 to 15 minutes total for medium rare). Remove steaks from skillet and set aside to rest for 10 minutes. Slice and serve with room-temperature corn relish on top.

Steps:

• Place the corn, onions, and bell pepper in a heavy-bottomed saucepan.
• In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
• Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
• Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn.
• Let the relish cool.
• Add the parsley and mix well.
• Serve immediately or cover the bowl and keep refrigerated until ready to use.

Steps:

• Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
• Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.

Steps:

• To the milk add, salt, pepper, cumin and coriander, whisk to mix. Add milk mixture to a small frypan; bring to a low simmer, add fish and simmer about 3 minutes, carefully turn the fish and simmer another 2 minutes, Turn the heat off leaving the fish in the milk.
• Topping:.
• Take 4 or 5 tablespoons of the poaching milk and add to a small pot; add corn, tomato,red onion, cumin, coriander and cayenne pepper; stir to mix; bring to simmer, simmer for 2 minutes.
• Remove the fish from the milk to a serving plate. Spoon the relish over the fish in a neat line. Serve immediately.

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:

• 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.

Steps:

• Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
• Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
• Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
• Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Steps:

• You will need 2 tablespoons of Clearjel for this recipe.
• If using fresh corn blanch for 5 minutes.
• If using frozen corn thaw.
• In a large stainless steel saucepan combine the vinegar, sugar and salt.
• Bring to a boil over medium high heat, stirring to dissolve sugar.
• Gradually add corn, red and green peppers, celery and onion, stirring constantly to maintain the boil.
• Stir in mustard, celery seeds and turmeric.
• In a small bowl combine the water and Clearjel, making a paste-no lumps.
• Stir into vegetable mixture.
• Reduce heat and boil gently, stirring frequently until thick enough to mound on a spoon. This should take around 5 minutes.
• Ladle hot relish inot hot jars leaving 1/2 inch headspace.
• Remove air bubbles, wipe rim, center lid and screw down band until fingertip-tight.
• Process in a boiling water bath canner for 15 minutes.
• Remove canner lid letting jars stand in hot water an additional 5 minutes.
• Remove jars, cool and store.

Steps:

• Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
• Bring to a boil in large pan and cook 10 minutes.
• Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.