Corn And Tomato Relish Recipes

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CORN-TOMATO RELISH



Corn-Tomato Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.

CORN AND TOMATO RELISH



Corn And Tomato Relish image

Provided by sewbizzy

Time 29m

Yield 3 cups

Number Of Ingredients 7

2 cups fresh corn kernels
1 cup chopped seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
fresh thyme leaves (optional)

Steps:

  • Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add corn and saute 5 minutes or until lightly browned. Remove from heat. Stir in tomato and remaining ingredients except fresh thyme leaves. Garnish with fresh thyme if desired.

Nutrition Facts :

CORN AND TOMATO RELISH



Corn and Tomato Relish image

A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1 cup fresh corn kernels (from 2 ears corn)
1 medium tomato, diced small (1/2 cup)
1 scallion, thinly sliced crosswise
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.

Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g

OLD-FASHIONED CORN RELISH



Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CORN RELISH



Corn Relish image

This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 8 cups

Number Of Ingredients 13

2 1/2 cups apple-cider, or distilled white vinegar
1 1/4 cups sugar
4 teaspoons coarse salt
1 1/2 teaspoons mustard seed
1 teaspoon fresh thyme, leaves
1/2 teaspoon celery seed
1/2 teaspoon crushed red-pepper flakes
2 to 3 bay leaves (optional)
8 to 10 black peppercorns (optional)
1 to 2 pieces whole allspice (optional)
Kernels from 10 ears corn (about 8 cups)
2 small red bell peppers, stemmed, seeded, and cut into 1/4-inch dice
2 small white onions, thinly sliced

Steps:

  • In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
  • Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.

CORN RELISH II



Corn Relish II image

This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 112

Number Of Ingredients 11

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  • In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  • In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
  • Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g

ROASTED CORN AND TOMATO RELISH



Roasted Corn and Tomato Relish image

I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish.

Provided by Melanie B.

Categories     Corn

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

2 cups corn kernels, cleaned (about 4 ears)
1 cup tomatoes, chopped & seeded
1/3 cup red bell pepper, roasted, seeded, & chopped
1/3 cup red onion, finely diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil, extra virgin
1 teaspoon kosher salt
1 teaspoon pepper
2 teaspoons thyme, fresh leaves

Steps:

  • Soak cleaned corn in a bowl of water for approximately 30 minutes.
  • Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
  • Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.

Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6

SWEET CORN FLANS WITH TOMATO-CORN RELISH



Sweet Corn Flans with Tomato-Corn Relish image

Categories     Egg     Onion     Tomato     Side     Bake     Low Fat     Vegetarian     Basil     Corn     Summer     Ramekin     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For flans
3 ears fresh corn, shucked
2/3 cup 1% milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon cayenne
For relish
3/4 cup corn reserved from flans
6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Special equipment:
4 (4- to 6-ounce) ramekins

Steps:

  • Make flans:
  • Preheat oven to 350°F.
  • Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
  • Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
  • Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
  • Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
  • Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
  • Make relish:
  • Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
  • Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH



Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish image

Categories     Chicken     Onion     Tomato     Sauté     Quick & Easy     Low Cal     Basil     Corn     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Relish
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
Chicken
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • For relish:
  • Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
  • For chicken:
  • Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

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