Tangy And Sweet Fresh Corn Relish Recipes

HOMEMADE SWEET CORN RELISH

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.

TANGY CORN RELISH

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.

SWEET CORN RELISH

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

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.

CORN RELISH II

Steps:

• Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
• In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
• In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
• Transfer the finished relish to sterile jars. Refrigerate until serving.

TANGY CORN RELISH

Steps:

• Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
• Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.

TANGY AND SWEET FRESH CORN RELISH

Steps:

• Combine all ingredients in a sauce pan, mixing well.
• Cook, stirring often, until mixture comes to a boil and thickens slightly.
• Jar and seal.
• Relish keeps well in the refrigerator for about two to three weeks.

SWEET-AND-TANGY RELISH

Steps:

• In a medium bowl, combine artichoke hearts, Peppadew peppers, capers, olives, and salami. Stir in lemon juice, oil, and herbs.
• Season with kosher salt and freshly ground pepper to taste. Serve at room temperature with butter crackers, or refrigerate, covered, up to 2 days.