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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams
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.
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
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
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
PERFECT CORN RELISH
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
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 II
This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 112
Number Of Ingredients 11
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.
Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g
CORN RELISH
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
- Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.
TANGY CORN
This fun vegetable dish gets its zip from barbecue sauce. My family is thrilled every time this corn appears on the dinner table.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 3
Steps:
- Combine all ingredients in a saucepan; cook over medium heat for 5 minutes or until heated through.
Nutrition Facts :
SPICY CORN RELISH
Provided by Barbara Kafka
Categories quick, condiments
Time 28m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
- Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
- Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
- Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams
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