Fresh Charred Corn Relish Recipes

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

CHARRED CORN RELISH

Steps:

• Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
• Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
• Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.

TANGY CORN RELISH

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.

FRESH CHARRED CORN RELISH

Steps:

• Prepare grill.
• Lightly coat corn with cooking spray.
• Place corn on grill rack; grill 20 minutes, turning occasionally.
• Cool completely.
• Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
• Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk.
• Drizzle juice mixture over corn mixture; toss well.
• Cover and chill at least 30 minutes.

CHARRED CORN RELISH

Steps:

• Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, 1/2 cup sugar, 1 tablespoon mustard seeds, 1/2 teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve.

CHARRED CORN AND PEPPERONCINI RELISH WITH BASIL

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan.
• In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
• Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
• Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.

CORN RELISH

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.

CORN RELISH II

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.

OLD-FASHIONED CORN RELISH

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.