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
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.
HOT CORN RELISH
Make and share this Hot Corn Relish recipe from Food.com.
Provided by ellie_
Categories Corn
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
- Remove from heat.
- Whisk in butter.
- Garnish with cilantro.
Nutrition Facts : Calories 317.4, Fat 18.3, SaturatedFat 9.6, Cholesterol 45.2, Sodium 1261.7, Carbohydrate 29.3, Fiber 2.5, Sugar 8.6, Protein 11.7
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.
HOT AND SWEET CORN RELISH
This is the corn relish recipe I use which I've put together from several different ones. We like our relish spicy, but you can always tone down the heat by cutting back on the Jalepenos and leaving out the red pepper flakes. Serve it chilled. It's always a hit and it looks so pretty on the shelf, too! Since it has a vinegar...
Provided by Tess Geer
Categories Other Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. Sterilize jars and keep warm. Immerse lids and rings in very hot water and leave them there until you're ready to use them.
- 2. Combine corn, onions, bell peppers, hot peppers, vinegar, sugar, salt, mustard, celery seed, turmeric and red pepper flakes (if using) in a large, non-reactive pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes stirring occasionally.
- 3. Fill the hot jars with the relish leaving 1" head space, run a small spatula around the inside of the jars to remove air bubbles and wipe rims and jar threads with a damp paper towel. Please lids on jars and tighten rings to fingertip tightness.
- 4. Lower jars on a rack in the canner using a jar lifter. Make sure the jars are covered with at least 3-4 inches of water. Return to a boil and boil gently for 15 minutes.
- 5. Remove jars and place on a clean dish towel out of direct sunlight. Let rest for 24 hours. Test jars for seal and refrigerate any unsealed jars. Store sealed jars in a dark cupboard for up to one year.
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