Mexicalicornrelish Recipes

FIESTA CORN RELISH

The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"

Provided by mary winecoff

Categories Corn

Time 55m

Yield 4 1/2 cups

Number Of Ingredients 12

Fiesta Corn Relish image

Steps:

Bring a large pot of water to a boil over high heat.
Add corn, cover and cook for 6 minutes.
Drain and cool until easy to handle.
With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
Stir in cilantro and cook 2 minutes longer.
Remove from heat.
Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
Process 15 minutes for pint jars.

Nutrition Facts : Calories 332.9, Fat 2.1, SaturatedFat 0.3, Sodium 549.7, Carbohydrate 77.4, Fiber 5.4, Sugar 39.9, Protein 5.9

Ingredients

4 cups corn, fresh if possible
1 yellow pepper, seeded and finely chopped
2 garlic cloves, minced
1 1/2 cups cider vinegar
3/4 cup granulated sugar
1/2 cup red onion, chopped
1/2 cup sweet red pepper, chopped
1/3 cup green onion, chopped
1 teaspoon ground cumin
1 teaspoon pickling salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh cilantro, chopped

MEXICALI CORN RELISH

This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.

Provided by luvcookn

Categories Corn

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

Mexicali Corn Relish image

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.

Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.1, Sodium 203.5, Carbohydrate 14.3, Fiber 2.2, Sugar 3.8, Protein 2.3

Ingredients

1 tablespoon corn or 1 tablespoon olive oil
1 medium onion, diced
2 cups fresh corn kernels
1 medium red bell pepper, diced
1/3 cup diced poblano chiles or 1/3 cup green bell pepper
2 tablespoons chopped cilantro or 2 tablespoons parsley
1 1/2 tablespoons fresh lime juice or 1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt

MEXICAN CORN SALSA

This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours

Provided by Juliet Sear

Categories Condiment, Side dish

Time 5m

Number Of Ingredients 6

Mexican corn salsa image

Steps:

Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.

Nutrition Facts : Calories 44 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

Ingredients

3 spring onions , chopped
326g can sweetcorn , drained
150g tomatoes , chopped finely
½ small pack coriander , chopped
2 limes , zest and juice
½ green chilli , chopped

ORGANIC ZESTY CORN RELISH

Make and share this Organic Zesty Corn Relish recipe from Food.com.

Provided by Pastryismybiz

Categories Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Organic Zesty Corn Relish image

Steps:

Juice the lime.
Combine all ingredients into a medium sized bowl, toss well.
Refrigerate until chilled through.
Serve.

Nutrition Facts : Calories 191, Fat 4.2, SaturatedFat 0.6, Sodium 29, Carbohydrate 39.7, Fiber 5.1, Sugar 7, Protein 5.5

Ingredients

3 large fresh organic tomatoes, chopped
2 (15 ounce) cans organic corn, drained
2 tablespoons chopped fresh cilantro
1 organic lime, juice of
1 tablespoon of unfiltered extra virgin olive oil

MEXICAN-STYLE CORN SALAD

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Time 15m

Number Of Ingredients 7

Mexican-style corn salad image

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

MEXICAN CORN RELISH

Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found recipe #10711 for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.

Provided by Jenny Webb

Categories Corn

Time 54m

Yield 6 pints

Number Of Ingredients 13

Mexican Corn Relish image

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.

Ingredients

22 ears corn
4 cups chopped vegetables (any combination of onions, bell peppers, celery, seeded jalapenos)
1/2 cup chopped cilantro
2 cloves minced garlic
3/4 cup white sugar
2 1/2 cups distilled white vinegar
1 lime, zest of
2 limes, plus enough water to equal 2 cups liquid, juice of
1 teaspoon canning salt
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground cayenne pepper
1 tablespoon cumin seed
1 tablespoon ground coriander

More about "mexicalicornrelish recipes"

HOW TO MAKE THE BEST CORN SALSA - FOODIECRUSH.COM

Web Aug 25, 2020 Remove the husks and silk and set aside to cool. Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen …
From foodiecrush.com
5/5 (39)
Total Time 25 mins
Category Appetizer
Calories 89 per serving

If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every five minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.

Mexicalicornrelish Recipes

FIESTA CORN RELISH

MEXICALI CORN RELISH

This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.

MEXICAN CORN SALSA

This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours

ORGANIC ZESTY CORN RELISH

Make and share this Organic Zesty Corn Relish recipe from Food.com.

MEXICAN-STYLE CORN SALAD

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

MEXICAN CORN RELISH

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