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.
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
RED PEPPER AND CORN RELISH
Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 9
Steps:
- Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
- In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 33.5 mg, Sugar 0.9 g
HOMEMADE SWEET CORN RELISH
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
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.
PICKLED SWEET CORN RELISH
This zesty 10 minute relish elevates the look and taste of everything from hot dogs to chicken to chili.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium bowl. Toss well before serving.
- Serve on grilled chicken, hot dogs, sausages, pork, fish, tacos, chili, omelets, tomato soup and more.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10.1 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, Sodium 158.7 mg, Sugar 3.9 g
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.
SWEET AND SMOKY CORN RELISH
Steps:
- 1. In a small bowl, combine the vinegar and mustard seeds, cover and let stand at room temperature until softened, about 2 hours. 2. Preheat grill to medium-high with rack about 6 inches above heat source. 3. Brush corn and onions with 1 1/2 tablespoons of oil. Lay onions, corn and pepper on the rack. Cover and grill. Onions should be well marked by the grill, about 5 minutes total. Corn will become brown and carmelized, about 8-10 minutes. Pepper skin will char, about 8-10 minutes. Transfer pepper to a paper bag or cloth-covered dish to steam. Transfer onions and corn to cutting board. 4. Slice green onions. Cut corn kernels off the ears - about 3 cups. Rub peel off pepper, stem and seed it and dice. 5. In a medium bowl, combine corn, pepper, onions, cider vinegar mixture, remaining 3 tablespoons oil, chipotle chile, maple syrup, and salt and pepper to taste. Taste and adjust seasoning. 6. Will keep in refrigerator for up to 2 days and freezer for up to 2 months.
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SWEET CORN RELISH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
Estimated Reading Time 6 mins
- Add the brown sugar, salt, mustard seeds, paprika, black pepper, vinegar, and 8 cups of water to a large pot and whisk to combine.
- Turn on the heat to medium and allow the mixture to come to a low boil. Once the relish starts to boil, stir and allow to cook for 15 minutes.
- In the meantime, prepare 14 250 ml jars by washing them thoroughly with hot, soapy water. Be sure to rinse the jars until the soap residue is gone. Set the jars aside. Next, boil a kettle full of water. Place the seals and jar rings into a large bowl. Pour the boiled water over top and let them sit.
SWEET 'N' SPICY CANNED CORN RELISH - NOSHING WITH THE ...
From noshingwiththenolands.com
4.7/5 (10)Category Canning And PicklingCuisine AmericanTotal Time 1 hr 50 mins
- Wash, inspect, and sterilize jars by placing them upside down in a tray of water and leaving them in a 225 F oven for at least 10 minutes.
- Wash, inspect, and place jar lids and rings in a large saucepan and cover with water. Add a jar funnel and any other equipment that needs sterilizing. Heat to a simmer then keep warm.
- Meanwhile, add all the chopped ingredients and brine ingredients to a large pot or Dutch Oven. Heat and allow to come to a boil.
CORN RELISH RECIPE - THE SPRUCE EATS
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Calories 17Estimated Reading Time 2 mins
CORN RELISH | CANADIAN LIVING
From canadianliving.com
SUPER EASY HOMEMADE SWEETCORN RELISH - LARDER LOVE
From larderlove.com
Estimated Reading Time 4 mins
- Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.
- Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.
SIMPLE SWEETCORN RELISH RECIPE - KRUMPLI
From krumpli.co.uk
4.5/5 (8)Category Snacks, Drinks And SaucesCuisine BritishTotal Time 45 mins
- Prepare the corn, pepper and onion trying to chop the pepper to roughly the same size as a kernel of sweetcorn
SWEET CORN RELISH - SAVORING ITALY
From savoringitaly.com
Estimated Reading Time 7 mins
- If you’re using fresh corn, bring a pot of water to high heat and boil the corn. Blanch the corn for about a minute and drain in a colander.
- Let the corn cool and slice off the kernels. I had leftover grilled corn on hand and sliced the kernels off the ear.
- Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside.
- If you blanched fresh corn, in the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, pepper, and turmeric. Bring to a low simmer over medium heat.
SWEET AND SPICY CORN RELISH - CRUMB: A FOOD BLOG
From crumbblog.com
Estimated Reading Time 5 mins
- In a large saucepan set over medium-high heat, combine the vinegar, sugar and salt. Bring to a boil, then stir in the corn, red pepper, jalapeno, onion, mustard seeds, celery seeds and turmeric. Reduce heat to low and simmer for 10 minutes, stirring frequently, or until the corn is tender.
- In a small bowl, whisk together the water and cornstarch. Stir into the corn mixture, and turn the heat up to medium. Simmer for 3-5 minutes or until the relish starts to thicken up.
- Ladle the hot relish into clean mason jars, leaving ½” headspace. Let cool to room temperature before transferring to the refrigerator. The finished relish will keep for up to one month.
SWEET CORN RELISH - LEPP FARM MARKET
From leppfarmmarket.com
Estimated Reading Time 2 mins
- Bring a large pot of water to a boil over high heat. Prepare a bowl with ice water and set aside. Add the corn, bring the water back to a boil, and cook for 1 minute. Remove corn from pot and immediately transfer to the ice water bath for 5 minutes. Drain the corn and slice the kernels from the ears. Mix the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a large bowl.
- Meanwhile, as the corn is cooling, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, peppercorns, and turmeric in a small pot and bring to a simmer over low heat. Cook just until the liquid is hot to the touch and the sugar has completely dissolved. Pour the liquid over the corn mixture and let cool. Divide the relish into two pint jars (2 cups each) or one quart jar (4 cups) evenly distributing the brine left at the bottom of the bowl. Refrigerate the relish for at least one day to develop the flavour or up to 1 month.
27 SWEET CORN RECIPES TO MAKE THIS SEASON - 31 DAILY
From 31daily.com
Published 2021-08-08
- How to Steam Corn on the Cob. Photo Credit: www.loveandlemons.com. "Learn how to cook corn on the cob with this easy recipe! Hot, sweet, and juicy, it's the best summer side dish.
- Grilled Corn on the Cob Foil Packets. Grilled Corn on the Cob in Foil Packets is a favorite 3 ingredient summer side dish that is sweet and juicy and smoky with herbs and spices.
- Southwestern Sauteed Corn. Photo Credit: www.tasteofhome.com. "Everyone who tries it absolutely loves it!"
- Mustardy Grilled Corn and Sausage Kabobs. Photo Credit: www.midwestliving.com. "With just 5 ingredients and ready in less than 30 minutes, this colorful, family-friendly meal is sure to earn a spot in your summer weeknight dinner rotation."
- Bacon Corn Pudding. This Bacon Corn Pudding is an adaptation of a Southern favorite originating from early Native American cooking. It's an easy side dish, perfect for Thanksgiving or the holidays.
- Beef Stir-Fry with Green Beans and Tomatoes. Photo Credit: www.bonappetit.com. "Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil."
- Corn and Zucchini Pan Souffle. Photo Credit: www.midwestliving.com. "Homemade tomato relish tops a cheesy summer soufflé full of fresh corn and shredded zucchini."
- The Best Sweet Cornbread. Photo Credit: www.the-girl-who-ate-everything.com. "Soft, tender moist cornbread recipe that’s sweet just like I like it. Reminds me of Marie Calendar’s cornbread.
- Grilled Ribeye with Chimichurri. Photo Credit: thefeedfeed.com. "Summers are for grilling and this Grilled Ribeye with Chimichurri is the ultimate summer meal...
- Grilled Corn Salad with Feta. This easy Grilled Corn Salad is a delicious salad recipe, perfect for summer BBQs and picnics. A simple lime vinaigrette enhances the bright, sweet, and refreshing flavors of this chilled salad.
SWEET CORN RELISH RECIPE - HOME IN THE FINGER LAKES
From homeinthefingerlakes.com
Estimated Reading Time 4 mins
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
- LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
SMOKY CORN AND SHRIMP CHOWDER - RELISH
From relish.com
- Add onions, corn, smoked paprika and cayenne pepper to bacon drippings. Saute 10 minutes. Add flour, whisking well and cook 2 minutes. Add potatoes and milk. Cook 10 minutes or until thick and creamy. Add shrimp and cook until pink. Stir in arugula. Serve with crumbled bacon.
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5/5 (1)Estimated Reading Time 4 minsCategory Condiment
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