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
TANGY CORN RELISH
Steps:
- Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
- Soak 8 to 10 wooden skewers in water for about 20 minutes.
- Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
- Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
BARLEY AND CORN RELISH
Everything in this relish I enjoy so I made and submitted it to a recipe contest. We didnt come in first place but did get some nice reviews. Hope you enjoy! Prep time includes the time for chilling.
Provided by Lori S.
Categories Vegetables
Time 4h35m
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
- 2. Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.
CORN-POBLANO RELISH
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.
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.
BARLEY AND CORN RELISH
This is a fresh and tasty relish that can be served with grilled burgers, steaks or chicken. We enjoyed it with grilled chicken and vegetables! Cooking time also includes the time for chilling in the refrigerator.Made for RSC #10.
Provided by lauralie41
Categories Grains
Time 4h15m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
- Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.
Nutrition Facts : Calories 378, Fat 17.2, SaturatedFat 2.6, Cholesterol 4.3, Sodium 459.4, Carbohydrate 49.2, Fiber 8.3, Sugar 5.2, Protein 9.3
BARLEY, SHRIMP, AND CORN SALAD
A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
Provided by GERALD GALLOWAY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
- Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
- In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 55.7 g, Cholesterol 221.3 mg, Fat 16.6 g, Fiber 11.3 g, Protein 32.7 g, SaturatedFat 2.5 g, Sodium 557.3 mg, Sugar 5.1 g
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
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