Corn Relish Recipe For Canning Recipe For Chicken

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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.

GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH



Grilled Chicken With Corn and Sweet Pepper Relish image

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

6 boneless skinless chicken breast halves
1 lemon
7 tablespoons extra virgin olive oil, divided
1 ears of corn, kernels removed from cob, about 1 cup kernels or 1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup red onion, diced
2 garlic cloves, diced
3 tablespoons fresh parsley, chopped
4 tablespoons red wine vinegar
1 teaspoon salt, divided
1 teaspoon black pepper, divided

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

BOURBON CHICKEN WITH CORN RELISH



Bourbon Chicken with Corn Relish image

Start with a can of sweet corn and turn out a tasty relish to serve atop grilled chicken breasts-a company-worthy entrée complete in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 15

1/4 cup soy sauce
1/4 cup bourbon or apple cider
5 tablespoons vegetable oil
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
2 teaspoons red pepper sauce
1 can (15.25 oz) whole kernel sweet corn, drained
1 jar (2 oz) diced pimientos, drained
3 medium green onions, sliced (3 tablespoons)
1/4 cup granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon celery seed
1/3 cup cider vinegar
6 boneless skinless chicken breasts
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to 1/2 cup. Remove from heat; keep warm.
  • In small bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, 1/4 teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes until sugar is dissolved. Pour over corn mixture. Refrigerate until serving time.
  • Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Brush with glaze. Drain corn relish; serve with chicken atop field greens, if desired.

Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Chicken Breast and 1/4 Cup Relish), Sodium 1430 mg, Sugar 20 g, TransFat 0 g

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