Tangy Corn Relish Food

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TANGY CORN RELISH



Tangy Corn Relish image

Provided by Duff Goldman

Categories     side-dish

Time 58m

Yield 6 servings

Number Of Ingredients 16

2 ears corn
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1/2 cup chopped sweet piquante peppers
1/2 small red onion, chopped
1/4 cup finely chopped sweet gherkins
1/4 cup chopped fresh parsley
1 red jalapeno pepper, seeded and minced
1/2 teaspoon sugar
Serving suggestion: Grilled Sausage, recipe follows
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

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.

CORN RELISH



Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

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.

CORN RELISH FOR CANNING



Corn Relish for canning image

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

22 ears corn
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onion
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

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.

TANGY CORN RELISH



Tangy Corn Relish image

Provided by Florence Fabricant

Categories     condiments

Time 30m

Yield 2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1/4 cup finely diced sweet red pepper
1/4 cup finely diced green bell pepper
1 medium-size jalapeno chili, seeds and ribs removed
1 large green onion, trimmed and sliced thinly (including the green)
3 garlic cloves, peeled and finely chopped
2 1/2 cups fresh corn kernels and juice, cut and scraped from about 3 medium ears
3 tablespoons seasoned rice-wine vinegar, or regular rice vinegar with a pinch of sugar
2 tablespoons fresh lime juice
2 tablespoons minced cilantro leaves

Steps:

  • Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
  • Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams

TANGY AND SWEET FRESH CORN RELISH



Tangy and Sweet Fresh Corn Relish image

Extra sweetcorn? Use fresh corn cut from the cob, or use leftover cooked corn on the cob. Leftover grilled corn adds a further dimension to this summer condiment. Splenda helps keep the calories a bit lower.

Provided by Cucina Casalingo

Categories     Corn

Time 1h

Yield 16 1/4 cup servings

Number Of Ingredients 10

2 cups fresh sweetcorn (cut from the cob)
1/3 cup pickle relish
1/3 cup banana pepper (or red, yellow, or orange bell pepper)
1/3 cup pimiento
1/4 cup Splenda sugar substitute
1 small onion, chopped
1/4 cup vinegar
2 teaspoons cornstarch
1/2 teaspoon celery seed
1 tablespoon Dijon mustard

Steps:

  • Combine all ingredients in a sauce pan, mixing well.
  • Cook, stirring often, until mixture comes to a boil and thickens slightly.
  • Jar and seal.
  • Relish keeps well in the refrigerator for about two to three weeks.

Nutrition Facts : Calories 29.5, Fat 0.3, SaturatedFat 0.1, Sodium 122.9, Carbohydrate 6.8, Fiber 0.7, Sugar 2.5, Protein 0.7

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