Sweet Corn Relish Recipe Easy

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CORN RELISH I



Corn Relish I image

This easy to make relish is a colorful, flavorful topping at any summer cookout.

Provided by BUFFALOINN

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 25m

Yield 32

Number Of Ingredients 9

2 cups whole kernel corn
¼ cup chopped green bell peppers
½ onion, thinly sliced
6 tablespoons sweet pickle relish
¼ teaspoon celery seed
½ teaspoon salt
¼ teaspoon dry mustard
2 tablespoons distilled white vinegar
2 tablespoons white corn syrup
Calories16.7 calories
Carbohydrate4.1 g
Fat0.1 g
Fiber0.3 g
Protein0.3 g
Sodium90.6 mg
Sugar1.6 g

Steps:

  • In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
  • Transfer the mixture to sterile jars and refrigerate until serving.

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
Calories25
Carbohydrate6 g
Cholesterol0 mg
Fiber0 g
Protein0 g
SaturatedFat0 g
ServingSize1 Tablespoon
Sodium50 mg

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.

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
Calories 27 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium47mg sodium
Carbohydrate6g carbohydrate (5g sugars
Fiber0 fiber)
Protein0 protein. Diabetic Exchanges

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.

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.

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)
Calories24 calories
Fat1 grams fat
Carbohydrate4 grams carbohydrates
Sugar2 grams sugar
Protein1 grams protein
Sodium0.18 milligram of sodium

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.

PICKLED SWEET CORN RELISH



Pickled Sweet Corn Relish image

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

1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
½ cup finely chopped red bell pepper
⅓ cup finely chopped red onion
1 medium jalapeno pepper, seeded and finely chopped
2 tablespoons sugar
3 tablespoons cider vinegar
1 pinch Salt and black pepper to taste
Calories45.5 calories
Carbohydrate10.1 g
Fat0.5 g
Fiber1.2 g
Protein0.6 g
Sodium158.7 mg
Sugar3.9 g

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.

QUICK CORN RELISH



Quick Corn Relish image

Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.

Provided by Sweet PQ

Categories     Corn

Time 15m

Yield 2 cups

Number Of Ingredients 12

2 cups fresh corn kernels
1/2 cup sweet red pepper, diced
1/2 cup white onion, diced
1/3 cup cider vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Combine corn, red pepper and onion together in a pot.
  • Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
  • Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
  • Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
  • Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
  • Keeps refrigerated for 1 month.

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.

SWEET PICKLE RELISH



Sweet Pickle Relish image

This chunky relish is great for eating fresh or going into the pantry in the middle of winter cracking open a jar and putting on your hotdogs! Also great to add to macaroni salad!

Provided by cindymartin21502

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h35m

Yield 96

Number Of Ingredients 10

8 cucumbers, chopped
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup pickling salt
cold water to cover
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
3 ½ cups white sugar
Calories36.1 calories
Carbohydrate8.8 g
Fat0.1 g
Fiber0.3 g
Protein0.3 g
Sodium577.7 mg
Sugar8 g

Steps:

  • Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
  • Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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