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
RED PEPPER AND CORN RELISH
Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 9
Steps:
- Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
- In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 33.5 mg, Sugar 0.9 g
SWEET CORN RELISH
Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
- Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.
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.
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
HOMEMADE CORN RELISH
Number Of Ingredients 7
Steps:
- Mix together in a large nonreactive pot. Bring to a boil. Lower heat and cook 30 minutes. Put into sterilized jars and store in a cool place.
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.
SMOKY CORN-RED PEPPER RELISH
This relish is a great complement to Chris Schlesinger and John Willough's Molasses-and-Chile-Glazed Pork Medallions.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 7
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
- Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
- When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
- Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.
SMOKED SWEET CORN ON THE COB
This'll be one of the best memories this summer! A great side to make while you smoke a pork butt. Check out my book #101913 for a nice treat on the corn
Provided by Rita1652
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
- Place corn in a sink or pot filled with ice cold water.
- Let the ears soak in the ice cold water for at least 2 hours.
- Remove the ears towel dry them.
- Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
- Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.
- OR.
- You can use a gas grill:.
- By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat.
- A good time to make compound butter of choice recipes above.
- When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.
- Repeat this procedure 30 minutes later.
- Smoke for 30 more minutes.
- Enjoy!
Nutrition Facts : Calories 306.7, Fat 21.5, SaturatedFat 8.7, Cholesterol 30.5, Sodium 88.4, Carbohydrate 30.1, Fiber 3.6, Sugar 5, Protein 4.3
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