IOWA CORN RELISH
I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. -Deanna Ogle, Bellingham, Washington
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 pints.
Number Of Ingredients 12
Steps:
- Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CORN RELISH
Steps:
- Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
OLD-FASHIONED CORN RELISH
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
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
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
IOWA CREAMED CORN
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Grate 6 ears of corn on the large holes of a box grater into a bowl. Carefully slice off kernels from remaining 3 cobs using a sharp knife; transfer to bowl. Scrape cobs with back of the blade to extract creamy liquid into bowl.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Cook garlic until fragrant, about 30 seconds. Stir in corn with liquid, thyme, and 1 1/4 teaspoons salt. Reduce heat to medium-low; cook, covered, stirring often, until corn is tender but still has a slight bite, 25 to 30 minutes. Stir in remaining 3 tablespoons butter until melted. Serve immediately.
EASY CORN RELISH
Make and share this Easy Corn Relish recipe from Food.com.
Provided by Debster
Categories Corn
Time 1m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
- Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
- Bring to boiling; boil 1 minute.
- Pour over vegetables; stir well.
- Refrigerate, covered, overnight, stirring occasionally.
- Spoon relish into glass jar and tightly cover.
- Store in refrigerator up to 1 week.
CORN RELISH III
I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste.
Provided by Vivian Herren
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h30m
Yield 128
Number Of Ingredients 13
Steps:
- In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
- Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 19.2 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 57.1 mg, Sugar 2.1 g
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