Perfect Corn Relish Recipes

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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

HOMEMADE SWEET CORN RELISH



Homemade Sweet Corn Relish image

Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!

Provided by Kimberly Killebrew

Categories     condiment

Time 35m

Number Of Ingredients 10

10 fresh ears of sweet yellow corn (husks and silk removed, slice kernels off the cob with a sharp knife)
2 large red bell peppers (, cored, and finely chopped)
2 large green bell peppers (, cored and finely chopped)
8 ribs celery (, finely chopped)
1 large yellow or sweet onion (, finely chopped)
4 cups apple cider vinegar
2 cups sugar
1 tablespoon ground mustard
3 teaspoons salt
4 whole allspice berries

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.

CORN RELISH



Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

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.

TANGY CORN RELISH



Tangy Corn Relish image

Provided by Duff Goldman

Categories     side-dish

Time 58m

Yield 6 servings

Number Of Ingredients 16

2 ears corn
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1/2 cup chopped sweet piquante peppers
1/2 small red onion, chopped
1/4 cup finely chopped sweet gherkins
1/4 cup chopped fresh parsley
1 red jalapeno pepper, seeded and minced
1/2 teaspoon sugar
Serving suggestion: Grilled Sausage, recipe follows
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

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.

EASY CORN RELISH



Easy Corn Relish image

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

1 (10 ounce) package frozen kernel corn, thawed
1 cup finely chopped sweet red pepper (1 large)
1/3 cup finely chopped onion
1/4 cup pickle relish
1/4 cup finely chopped celery
1/3 cup distilled white vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 teaspoons prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

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



Corn Relish image

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

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

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

CORN RELISH



Corn Relish image

Make and share this Corn Relish recipe from Food.com.

Provided by echo echo

Categories     Corn

Time 10m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
1/2 teaspoon hot pepper sauce (such as Tabasco or Texas Pete)
1 teaspoon whole celery seed
1/2 teaspoon whole mustard seeds
1 teaspoon salt
2 (12 ounce) cans whole kernel corn, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onions
1 (2 ounce) jar chopped pimiento, drained
3 tablespoons currants (optional)

Steps:

  • Combine the vinegar through the salt in a medium saucepan.
  • Bring to a boil and boil 2 minutes.
  • Remove from heat and add corn thru currants.
  • Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

Nutrition Facts : Calories 131.2, Fat 1, SaturatedFat 0.1, Sodium 683.8, Carbohydrate 30.1, Fiber 2, Sugar 14.9, Protein 2.5

CORN RELISH III



Corn Relish III image

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

2 quarts sweet corn kernels
4 cups chopped cabbage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup white sugar
2 tablespoons ground dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon ground turmeric
1 quart apple cider vinegar
1 cup water

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

SWEET CORN RELISH



Sweet Corn Relish image

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

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

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.

PERFECT CORN RELISH



Perfect Corn Relish image

This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 11

6 ears fresh corn, shucked
1 1/2 cups cider vinegar
3 tablespoons sugar
1/2 teaspoon turmeric
3/4 teaspoon mustard powder
1 tablespoon mustard seed
1 tablespoon coarse salt
1 dried bay leaf
4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces
2 red bell peppers, finely diced
1 large red onion, finely diced

Steps:

  • Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
  • Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
  • Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
  • Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 86 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 172 g

CORN RELISH



Corn relish image

This simple condiment is great with hot dogs, burgers and salad

Provided by Good Food team

Categories     Condiment, Lunch

Time 25m

Yield Makes 350ml

Number Of Ingredients 8

1 tsp vegetable oil
1 shallot , finely chopped
200 - 250g fresh corn (about 2 cobs)
1 red chilli , deseeded and finely chopped
75ml cider vinegar
25g caster sugar
½ tsp dry mustard powder
handful coriander leaves, finely chopped (optional)

Steps:

  • Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
  • Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.18 milligram of sodium

REFRIGERATOR CORN RELISH



Refrigerator Corn Relish image

This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 2 pints

Number Of Ingredients 13

3 ears corn
2/3 cup apple cider vinegar
1/3 cup water
1/3 cup raw brown (turbinado) sugar
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
2 garlic cloves, sliced
1 small or medium red bell pepper, finely diced
1 small or medium green bell pepper, finely diced
1 serrano or jalapeño chile, minced (more to taste)

Steps:

  • Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
  • In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams

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