CREAMY CORN AND PEPPER RELISH
Steps:
- Heat grill to medium.
- Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
- Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.
CORN-POBLANO RELISH
Provided by Food Network Kitchen
Categories condiment
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Char 1 large poblano pepper over the flame of a gas burner on high heat (or char under the broiler). Transfer to a bowl, cover with plastic wrap and let cool. Remove the skin, stem and seeds; chop the poblano. Melt 2 tablespoons butter in a skillet over medium heat. Add the poblano, 2 cups fire-roasted corn and 1 teaspoon ground cumin; season with salt and pepper. Cook, tossing, until hot, 5 to 6 minutes.
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH
Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9
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.
HALIBUT WITH CORN AND PEPPER RELISH
Who does not want to stay healthy. To that end, we try to eat fish at least 2-3 times a week in my home. This recipe is for halibut, but you can certainly sub other fish. I like how freshness of corn and chili relish highlights the suppleness of fish like halibut.
Provided by Rinshinomori
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside.
- Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly.
- Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish.
- In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.
CORN RELISH
Red pepper sauce, mustard seed and onion give this relish a feisty flair.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 4h9m
Yield 2
Number Of Ingredients 10
Steps:
- Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
- Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
- Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg
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.
GRILLED CORN RELISH
This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
More about "corn and pepper relish recipes"
CORN AND ROASTED PEPPER RELISH | BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Total Time 1 hr 10 minsServings 4.5Calories 54 per serving
- Preheat oven to 425°F. Cut poblano, sweet, and jalapeño peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins; gently pull off the skins in strips and discard. Chop peppers.
- In a small bowl combine roasted peppers, corn, tomato, green onions, oil, parsley, lime juice, vinegar, salt, and black pepper. If desired, serve with tortilla chips.
- Transfer relish to a freezer container. Seal and freeze for up to a month.* To serve, thaw at room temperature for 1 to 2 hours or in the refrigerator overnight. Makes 4 cups.
ZESTY CORN & BELL PEPPER RELISH | MCCORMICK
From mccormick.com
Cuisine AmericanCategory CondimentsServings 4
CORN AND PEPPER RELISH RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 80 per serving
CORN RELISH WITH ROASTED PEPPERS RECIPE - DELISH.COM
From delish.com
GRILLED CORN RELISH RECIPE - SERIOUS EATS
From seriouseats.com
CORN AND PEPPER RELISH RECIPE - WEBETUTORIAL
From webetutorial.com
TWO WAYS TO MAKE MY GRANDMOTHER'S FAVORITE CORN …
From delishably.com
7 CORN RELISH RECIPES | ALLRECIPES
From allrecipes.com
CREAMY CORN AND PEPPER RELISH – RECIPES NETWORK
From recipenet.org
HOMEMADE SWEET CORN RELISH - THE DARING GOURMET
From daringgourmet.com
SHOE PEG CORN SALAD RECIPE - THERESCIPES.INFO
From therecipes.info
CORN AND PEPPER RELISH - OLDWAYS
From oldwayspt.org
ZUCCHINI CORN RELISH - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
PEPPER AND CORN RELISH | WILLIAMS SONOMA
From williams-sonoma.com
CORN RELISH WITH ROASTED PEPPERS RECIPE - RECIPES.NET
From recipes.net
SWEETCORN AND RED PEPPER RELISH RECIPE - WOMAN & HOME
From womanandhome.com
RECIPE: SWEET PEPPER AND CORN RELISH | STYLE AT HOME
From styleathome.com
CORN RELISH WITH ROASTED PEPPERS RECIPE - GRACE PARISI ...
From foodandwine.com
SWEET PEPPER AND CORN RELISH | COOKSTR.COM
From cookstr.com
CORN RELISH - BONITA'S KITCHEN
From bonitaskitchen.com
GOLDEN GRILLED PEPPER-AND-CORN RELISH - CHATELAINE
From chatelaine.com
CORN AND PEPPER RELISH - PREVENTION
From prevention.com
FIRE-ROASTED RED PEPPER AND CORN RELISH - JOHNSONVILLE.COM
From johnsonville.com
SWEET CORN, CABBAGE, AND BELL PEPPER RELISH RECIPE ...
From cdkitchen.com
RED PEPPER AND CORN RELISH - RELISH RECIPES
From worldrecipes.org
CORN AND SWEET PEPPER RELISH RECIPE
From crecipe.com
CORN AND PEPPER RELISH
From crecipe.com
CORN AND PEPPER RELISH RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO, SWEET CORN, AND BELL PEPPER RELISH RECIPE
From vegetariantimes.com
ZESTY CORN BELL PEPPER REFRIGERATOR RELISH RECIPE ...
From recipetips.com
TOP 46 AMISH GREEN TOMATO RELISH RECIPE RECIPES
From tprecipes.com
GRILLED SPRING SALMON STEAKS WITH FRESH CORN, TOMATO AND ...
From thriftyfoods.com
CORN AND PEPPER RELISH - GLUTEN FREE RECIPES
From fooddiez.com
SEARCH FOR KEYWORD: AMISH CABBAGE RELISH RECIPE| VYCOOK ...
From vycook.com
CORN RELISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #canning #condiments-etc #vegetables #dietary #corn #equipment #number-of-servings #technique #4-hours-or-less
You'll also love