Mexicali Corn Relish Recipes

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:

• Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
• Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
• Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

Steps:

• whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
• heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
• add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

Steps:

• Heat the oil in a large nonstick skillet.
• Add the onion and cook, stirring occasionally until soft, about 3 minutes.
• Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
• Scrape into a medium bowl.
• Add the red pepper, poblano chile, cilantro, lime juice and salt.
• Toss to mix.
• Serve at room temp or cover and refrigerate for up to 2 days.
• For best flavour -- serve at room temperature.

Steps:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water to cool, strain and cut corn from the cob.
• You want 10 cups.
• Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
• Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
• Process for 15 minutes in a boiling water bath.

Steps:

• Mix all ingredients and chill overnight. Good with tortilla or blue corn chips.

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.