Blue Ribbon Corn Relish Recipes

Steps:

• 1. Clean and shuck corn. Remove niblets from cob with a sharp knife (or use frozen corn). Place corn niblets in a large pot.
• 2. Wash and dice all remaining vegetables. The idea is to have everything about the same size as the corn.
• 3. Add vegetables, seasonings and vinegar to the corn in the pot. Bring to a boil over medium heat. Allow to simmer 20 minutes, without a lid on, stirring occasionally until the liquid reduces by about half. It will not be very thick, but that's ok.
• 4. Ladle into prepared canning jars. Seal jars and process in boiling water for 15 minutes. This is best stored for at least a week before serving but it can be eaten the next day.

Steps:

• 1. Husk and clean corn- do not cook. Cut corn from cobs; do not scrape cobs. Measure 8 cups cut corn.
• 2. In a 10 qt. kettle of Dutch oven combine corn and the 2 c. water. Cover and bring to a boil for 12 minutes, until corn is nearly tender. Add celery, peppers, onion, vinegar, sugar, salt and celery seed. Boil, uncovered 5 minutes longer stirring occasionally. Stir flour, dry mustard and turmeric with 1/2 c, cold water, mix well. Add to corn mixture and cook until thickened and bubbly, cook 1 more minute.
• 3. Pack relish in hot ,sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids.
• 4. Process in boiling water bath 15 minutes for pints; Start timing when water boils.making sure water is at least 1 to 2 inches over top of jars.

Steps:

• 1. Clean and sterlize pint jars.place lids in hot water bath.
• 2. Cook ears of corn in salted boiling water for 4 mins.Remove and plunge into ice water to cool, drain and cut corn from cob.You'll need 10 cups.
• 3. Combine corn with remaining ingredients in a large kettle pot and simmer for 20 mins.
• 4. Immediately pack into clean hot pint jars,leave 1/2 inch head space;seal. Process for water bath for 15 mins.

Steps:

• Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
• In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
• In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
• In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
• Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
• Process in water bath for 15 minutes. Start timing once water is boiling.
• **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
• **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
• **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.

Steps:

• 1. Drain corn well.
• 2. In a saucepan heat vinegar, and sugar mixture to a boil. Remove from heat and allow to cool.
• 3. Mix peppers, celery, onion together and add to corn, mix with a spoon. Pour vinegar and sugar mixture over corn mixture and let cool in refrigerator before serving. Relish is ready to serve as soon as it cools.
• 4. Swap the corn out for carrots and it's a whole other side! This version would be served cool also
• 5. It may be stored in a sealed container for several days. Enjoy!!!

Steps:

• 1. Stir together vinegar, sugar and salt in a small saucepan. Bring to a boil over medium-high heat; reduce heat to medium and simmer 10 minutes or until reduced to about 1/2 cup. Remove from heat, and let stand 15 minutes. Stir in horseradish.
• 2. Stir together corn and next 4 ingredients in a medium bowl. Add vinegar mixture; and toss to coat. Serve immediately, or cover and chill up to 3 days.

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.