CHARRED CORN RELISH
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 4 cups
Number Of Ingredients 9
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.
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.
GRILLED CORN RELISH RECIPE
I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment-it'll add excellent flavor to whatever it touches.
Provided by Joshua Bousel
Categories Salsa Condiment Sauce
Time 1h
Number Of Ingredients 12
Steps:
- Light one chimney full of charcoal. While the charcoal is lighting, lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the corn, red pepper, and jalapeño on the grill and cover. Grill red pepper and jalapeño until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeño, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Seed jalapeño and red pepper, then dice and add into bowl with corn. Thinly slice green onions and add into bowl with corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 62 kcal, Carbohydrate 11 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 302 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g
CHARRED CORN RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield About 4 cups
Number Of Ingredients 0
Steps:
- Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, 1/2 cup sugar, 1 tablespoon mustard seeds, 1/2 teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve.
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.
FRESH CHARRED CORN RELISH
This is a fast and easy recipe to put together....everything can be done in advance. Spectacular with fresh corn on the cob.
Provided by Abby Girl
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Lightly coat corn with cooking spray.
- Place corn on grill rack; grill 20 minutes, turning occasionally.
- Cool completely.
- Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
- Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle juice mixture over corn mixture; toss well.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 104.4, Fat 2.3, SaturatedFat 0.2, Sodium 78.8, Carbohydrate 21.8, Fiber 2.8, Sugar 4.1, Protein 3
ROASTED CORN AND GREEN RELISH
Provided by Food Network
Categories condiment
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
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
CHARRED SWEETCORN SALSA
Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish
Provided by Cassie Best
Categories Side dish
Time 25m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
- Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
- Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.
Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED CORN RELISH
This relish combines several different sweet grilled vegetables (corn, bell peppers, green onions) with cilantro, chiles and lime. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/oYPpNr
Provided by DrGaellon
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a hot charcoal grill or preheat gas grill to high. Cover and preheat grill grate for 5 minutes.
- Lightly butter each ear of corn, then season with salt and pepper. Wrap each ear in aluminum foil.
- Clean and oil the grill grate. Place the corn, red pepper, and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
- Brush green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
- In a medium bowl, cut kernels off each ear of corn. Remove seeds and ribs from jalapeno and red pepper, then dice and add to bowl with corn. Thinly slice green onions and add to corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator.
Nutrition Facts : Calories 65.8, Fat 2.2, SaturatedFat 1, Cholesterol 3.8, Sodium 6.2, Carbohydrate 11.5, Fiber 1.8, Sugar 3.2, Protein 1.9
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GRILLED CORN SALAD WITH FRESH CORN - TASTE AND TELL
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