Zesty Sweet Corn Refrigerator Relish Food

PICKLED SWEET CORN RAINBOW RELISH

Pickled Sweet Corn Rainbow Relish image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

3 ears corn, kernels cut from the cob
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeño, diced (seeds and ribs removed if desired)
1/2 small red onion, diced
3/4 cup white wine vinegar
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

Put corn, red and orange bell peppers, jalapeño and red onion in a large bowl. Bring vinegar, salt, sugar and 1/4 cup water to a boil and immediately pour over relish. Let cool in the fridge for at least 1 hour or up to overnight. Will stay good for up to 1 month.

REFRIGERATOR CORN RELISH

Refrigerator Corn Relish image

This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, snack, side dish

Yield 2 pints

Number Of Ingredients 13

Ingredients

3 ears corn
2/3 cup apple cider vinegar
1/3 cup water
1/3 cup raw brown (turbinado) sugar
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
2 garlic cloves, sliced
1 small or medium red bell pepper, finely diced
1 small or medium green bell pepper, finely diced
1 serrano or jalapeño chile, minced (more to taste)

Steps:

Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams

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