Heb Corn Relish Dip Recipes
CORN RELISH DIP
This is super simple, and if you like corn relish, you'll love this dip. This is a hit at the parties I take it to and goes with most crackers; it is really great with potato crisps/chips.
Provided by whisks
Categories Corn
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Stir the relish into the sour cream until blended.
- Chill until ready to serve.
Nutrition Facts : Calories 111, Fat 11.3, SaturatedFat 6.6, Cholesterol 29.9, Sodium 46, Carbohydrate 1.7, Sugar 2, Protein 1.2
CORN RELISH DIP
Make and share this Corn Relish Dip recipe from Food.com.
Provided by stingpia
Categories Cheese
Time 5m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- add both ingredients and chill in the fridge.
- serve with your favourite crackers.
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
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.
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