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.
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
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
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.
BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 portions
Number Of Ingredients 18
Steps:
- For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
- For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
- For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
- For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.
CREAMY CORN AND PEPPER RELISH
Steps:
- Heat grill to medium.
- Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
- Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.
QUICK CORN RELISH
Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.
Provided by Sweet PQ
Categories Corn
Time 15m
Yield 2 cups
Number Of Ingredients 12
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.
FIESTA CORN RELISH
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
Provided by mary winecoff
Categories Corn
Time 55m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.
Nutrition Facts : Calories 332.9, Fat 2.1, SaturatedFat 0.3, Sodium 549.7, Carbohydrate 77.4, Fiber 5.4, Sugar 39.9, Protein 5.9
CORN RELISH FOR CANNING
A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.
Provided by Diana Adcock
Categories Corn
Time 54m
Yield 6 Pints
Number Of Ingredients 12
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.
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