SWEET CORN RELISH
Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield 1 quart
Number Of Ingredients 10
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.
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
EASY CORN RELISH
Make and share this Easy Corn Relish recipe from Food.com.
Provided by Debster
Categories Corn
Time 1m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
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.
CORN RELISH
Red pepper sauce, mustard seed and onion give this relish a feisty flair.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 4h9m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg
CORN RELISH
This simple condiment is great with hot dogs, burgers and salad
Provided by Good Food team
Categories Condiment, Lunch
Time 25m
Yield Makes 350ml
Number Of Ingredients 8
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.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.18 milligram of sodium
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.
PICKLED SWEET CORN RAINBOW RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Put corn, red and orange bell peppers, jalapeño and red onion in a large bowl. Bring vinegar, salt, sugar and 1/4 cup water to a boil and immediately pour over relish. Let cool in the fridge for at least 1 hour or up to overnight. Will stay good for up to 1 month.
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
SWEET CORN RELISH
You can use up a bumper crop of corn here and save up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens. This makes 6 cups but Zaar would not let me say that. From Cooking Light 2010.
Provided by Scoutie
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently.
- Cool; pour into airtight containers.
- Note: Refrigerate relish in airtight containers for up to six weeks.
Nutrition Facts : Calories 179.6, Fat 1.9, SaturatedFat 0.3, Sodium 317.1, Carbohydrate 39.7, Fiber 4.3, Sugar 18.1, Protein 4.9
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- Add the brown sugar, salt, mustard seeds, paprika, black pepper, vinegar, and 8 cups of water to a large pot and whisk to combine.
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- In a large bowl, combine the Whole Kernel Corn (15 ounce), Jalapeño Pepper (2), Red Onion (1/2 cup), Red Bell Pepper (1/2) and Garlic (2 clove). Set aside.
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- Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.
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- Fill a large bowl with ice water; set aside. Bring a large saucepan of water to a boil over high, and add corn. Return to a boil, and cook corn 1 minute; drain. Using tongs, transfer corn to ice water, and let stand 5 minutes. Drain corn, and slice kernels from cobs; discard cobs. Evenly divide corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic cloves between 2 clean 1-pint canning jars; set aside.
- Combine oil and minced garlic in a large skillet, and cook over medium, stirring often, until garlic smells fragrant and just starts to turn golden, 1 minute and 30 seconds to 2 minutes. Add spinach to skillet, and cook, stirring often, until spinach is just wilted, about 30 seconds. Remove from heat, and transfer spinach to a cutting board. Finely chop spinach. Combine avocados and vinegar in a medium bowl. Using a fork, mash avocado mixture until almost smooth; stir in chopped spinach, and season with kosher salt.
- If yuba sheets are stuck together, run warm water over them while gently separating, being careful not to tear. Using scissors, cut each sheet into 6 (4-inch) squares. Pat sheets dry with a clean kitchen towel or paper towel. Stack 2 (4-inch) squares, and roll into a tight cylinder. Set aside, and repeat with remaining squares.
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- Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently. Cool; pour into airtight containers.
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- Halve the pepper and discard the stalk and seeds, then dice. Put into a large pan with the celery, onion, chilli, sugar, salt, 125ml vinegar, celery seeds and 125ml water. Simmer over a medium heat for 5 minutes, stirring now and then.
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- In a large pot (about 4 litres / US quarts), mix everything from the corn down to and including the vinegar. Bring to a boil, then lower to a simmer and simmer for 10 minutes, stirring occasionally.
- Mix the water with the flour or clear jel. Add a few spoonfuls of the hot liquid from the pot, stir that in. Add this mixture to pot and stir well immediately. Let simmer for another 5 minutes, stirring frequently to avoid burning at the bottom of the pot. Don't try to simmer it down to a really thick relish at this point, as it will thicken substantially when it cools anyway.
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- Use a sharp knife to remove kernels from the cobs, place kernels in a large pot. Add peppers, onions, tomatoes, celery, and jalapeños.
- In a medium bowl, mix together sugar, salt, turmeric, celery seed, and dry mustard. Add mixture to the pot, and stir well before adding the vinegar.
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- Bring a large pot of water to a boil over high heat. Prepare a bowl with ice water and set aside. Add the corn, bring the water back to a boil, and cook for 1 minute. Remove corn from pot and immediately transfer to the ice water bath for 5 minutes. Drain the corn and slice the kernels from the ears. Mix the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a large bowl.
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