Roasted Corn Tomato And Fennel Relish Food

ROASTED CORN AND TOMATO RELISH

Roasted Corn and Tomato Relish image

I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish.

Provided by Melanie B.

Categories Corn

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

2 cups corn kernels, cleaned (about 4 ears)
1 cup tomatoes, chopped & seeded
1/3 cup red bell pepper, roasted, seeded, & chopped
1/3 cup red onion, finely diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil, extra virgin
1 teaspoon kosher salt
1 teaspoon pepper
2 teaspoons thyme, fresh leaves

Steps:

Soak cleaned corn in a bowl of water for approximately 30 minutes.
Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.

Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6

ROASTED CORN RELISH

Roasted Corn Relish image

I'm anxious to make this as soon as I can find corn cobs cheaper than $2 each! This is a preserve and while I'm more than happy to make the recipe as written, you might want to process it further in a water bath-something I can't advise you on.

Provided by JustJanS

Categories Corn

Time 1h20m

Yield 4 cups

Number Of Ingredients 14

Ingredients

4 corn cobs, kernels removed
2 onions, diced
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
2 garlic cloves, crushed
1 long red chili, finely chopped
1/4 cup olive oil
2 cups cider vinegar
1 cup white wine vinegar
1 1/2 cups sugar
2 teaspoons yellow mustard seeds
1 teaspoon turmeric
2 tablespoons cornflour
1/4 cup water

Steps:

Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.

Nutrition Facts : Calories 496.4, Fat 14.1, SaturatedFat 1.9, Sodium 12.7, Carbohydrate 89.2, Fiber 2.4, Sugar 79.7, Protein 1.6

CORN RELISH II

Corn Relish II image

This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

Provided by Paula

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 2h

Yield 112

Number Of Ingredients 11

Ingredients

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g

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