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
SWEET CORN RELISH
Sweet Corn Relish was a regular staple in our refrigerator when I was growing up. We put it on everything! I've found a recipe that's just like the store-bought kind, but with less sugar and no preservatives!
Provided by Lord Byron's Kitchen
Categories Appetizer Brunch Condiment Preserves
Time 1h
Number Of Ingredients 11
Steps:
- Add the brown sugar, salt, mustard seeds, paprika, black pepper, vinegar, and 8 cups of water to a large pot and whisk to combine.
- Add the corn, onion, and red bell peppers. Stir to combine.
- Turn on the heat to medium and allow the mixture to come to a low boil. Once the relish starts to boil, stir and allow to cook for 15 minutes.
- In the meantime, prepare 14 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
- Prepare your canning pot for the water bath method. I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot. Fill the pot half full with water and bring to full boil.
- Next, whisk together the 3 tablespoons of water with the cornstarch. Pour into the relish and whisk into the mixture.
- Lower the heat to simmer and allow to cook for 10 more minutes.
- Using a ladle, spoon the relish into the prepared jars. I like to use a metal funnel to avoid any of the relish coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.
- Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred relish to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you'll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.
- For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The relish will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 64 mg, Sugar 2 g, ServingSize 1 serving
CORN RELISH I
This easy to make relish is a colorful, flavorful topping at any summer cookout.
Provided by BUFFALOINN
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 25m
Yield 32
Number Of Ingredients 9
Steps:
- In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
- Transfer the mixture to sterile jars and refrigerate until serving.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 90.6 mg, Sugar 1.6 g
HOMEMADE SWEET CORN RELISH
Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!
Provided by Kimberly Killebrew
Categories condiment
Time 35m
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
- Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
- Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
- Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.
PERFECT CORN RELISH
This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 11
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.
Nutrition Facts : Calories 86 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 172 g
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.
EASY CORN DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
- Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
- Top with the cilantro and serve warm with the corn chips on the side.
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.
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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.
- Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.
HOMESTYLE CORN RELISH - CANNED | WHOLEFULLY
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4/5 (3)Total Time 1 hr 10 minsCuisine AmericanCalories 75 per serving
- Wash and sterilize jars, rings, lids and all utensils. Prepare a water bath canner by filling a large pot with water and bringing it to a simmer.
- To make the corn relish, combine all ingredients in a large stock pot. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Ladle the hot relish into sterilized half-pint jars. Wipe the tops of the jars using a clean towel. Put on the lids and rings and tighten by hand.
- Process the jars in the prepared water bath for 20 minutes. Remove the jars from the bath and let them cool at room temperature. As the jars cool, check the seals by pressing down on top of the lids. If they still “pop,” they are not preserved and need to be refrigerated and used within the next few days. If they don’t move, they can be labeled and stored in a cool, dark pantry.
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5/5 (1)
- Place corn (still in husks) directly on grates in oven and roast for 30 minutes. Allow to cool before removing silks and husks.
- Carefully, run a sharp knife down the sides of the cob to remove the corn kernels. Place in bowl.
- Add mango, red onion, jalapeno, lime juice, cilantro and salt (start with less salt and add more to taste as needed). Stir to combine. Refrigerate until needed.
SWEET CORN RELISH - SAVORING ITALY
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- If you’re using fresh corn, bring a pot of water to high heat and boil the corn. Blanch the corn for about a minute and drain in a colander.
- Let the corn cool and slice off the kernels. I had leftover grilled corn on hand and sliced the kernels off the ear.
- Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside.
- If you blanched fresh corn, in the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, pepper, and turmeric. Bring to a low simmer over medium heat.
CORN RELISH RECIPE - TOM COLICCHIO | FOOD & WINE
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Servings 6Total Time 1 hrCategory Corn
- In a small saucepan, combine the vinegar and sugar and bring to a boil. Add the garlic and ginger and simmer over moderate heat until the mixture has reduced by one-third, about 10 minutes. Remove the pan from the heat, add the tarragon and thyme and let steep for 5 minutes.
- Meanwhile, in a large saucepan, heat the oil until shimmering. Add the onion and both peppers, season with salt and cook, stirring occasionally, until the peppers begin to soften, about 5 minutes. Add the corn and scallions, season with cayenne and cook, stirring, until the corn turns bright yellow, about 2 minutes.
- Add the vinegar mixture to the corn and bring to a simmer. Cook over moderately low heat just until the corn is tender, about 5 minutes. Discard the thyme and tarragon. Season the relish with salt and let cool. Refrigerate for at least 24 hours before serving.
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- Bring vinegar, sugar, oil, and salt to a boil in a small saucepan over medium-high. Immediately pour over corn mixture. Let cool to room temperature. Transfer to resealable jars or containers and refrigerate up to 2 weeks.
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- In a large saucepan set over medium-high heat, combine the vinegar, sugar and salt. Bring to a boil, then stir in the corn, red pepper, jalapeno, onion, mustard seeds, celery seeds and turmeric. Reduce heat to low and simmer for 10 minutes, stirring frequently, or until the corn is tender.
- In a small bowl, whisk together the water and cornstarch. Stir into the corn mixture, and turn the heat up to medium. Simmer for 3-5 minutes or until the relish starts to thicken up.
- Ladle the hot relish into clean mason jars, leaving ½” headspace. Let cool to room temperature before transferring to the refrigerator. The finished relish will keep for up to one month.
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