Tangy Corn 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.

SPICY CORN



Spicy Corn image

I make this with fresh corn on the cob when I have time to grill it, or a bag of frozen corn. Tastes great sprinkled with Parmesan cheese.

Provided by TerriB16

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

5 -6 ears corn (or large bag, frozen)
2 tablespoons butter
1 small onion, chopped
1/4 cup fresh basil, chopped
1/2 green bell pepper, chopped
1 jalapeno, chopped (optional)
salt
pepper

Steps:

  • Grill corn to desired doneness, I like mine charred a little. And cut from cob.
  • Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
  • When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.

TANGY CORN ON THE COBB



Tangy Corn on the Cobb image

Give your cooked corn on the cobb a little something extra special! One step and no butter or salt! Cooking time does not include time actually cooking the corn. This all depends on how you choose to make it!

Provided by AshleyTruckley

Categories     Corn

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

1 corn on the cob, cooked
1 lime wedge

Steps:

  • Cook your cobbs in your usual way (boiled, bbq, baked etc).
  • Rub lime wedge all over corn while still hot, right before you eat it!
  • You'll never need to use butter and salt again!

Nutrition Facts : Calories 125.1, Fat 1, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 30.3, Fiber 3.7, Sugar 4.9, Protein 4.2

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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