Mexicancornrelish Recipes

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MEXICAN CORN

This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.

Provided by KBALDRIDGE

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 6

Number Of Ingredients 5



Mexican Corn image

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.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

MEXICAN CORN SALAD

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.

Provided by Brookelynne26

Categories     Corn

Time 10m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 11



Mexican Corn Salad image

Steps:

  • Combine all ingredients in a bowl and toss well.
  • Cover and chill approximately 8 hours.
  • Stir well before serving.

Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

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



Old-Fashioned Corn Relish image

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

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

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



Sweet Corn Relish image

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.

3 ears corn, husks and silks removed
Kosher salt
2/3 up white-wine vinegar, plus more if needed
1/4 cup light-brown sugar
2 teaspoons mustard seeds
2 teaspoons coriander seeds
1/2 cup diced sweet onion, such as Vidalia
2 celery stalks, diced (2/3 cup)
1 red bell pepper, ribs and seeds removed, diced (2/3 cup)
1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

CORN RELISH

This simple condiment is great with hot dogs, burgers and salad

Provided by Good Food team

Categories     Condiment, Lunch

Time 25m

Yield Makes 350ml

Number Of Ingredients 8



Corn relish image

Steps:

  • Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
  • Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.18 milligram of sodium

1 tsp vegetable oil
1 shallot , finely chopped
200 - 250g fresh corn (about 2 cobs)
1 red chilli , deseeded and finely chopped
75ml cider vinegar
25g caster sugar
½ tsp dry mustard powder
handful coriander leaves, finely chopped (optional)

FRESH CORN RELISH OR SALSA

Easy side dish to accompany your barbequed favorites. Refreshing alternative to corn on the cob. Turn the heat up or down with fresh jalapenos.

Provided by MYMOMSTHEBESTCOOK

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 7



Fresh Corn Relish or Salsa image

Steps:

  • Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.

Nutrition Facts : Calories 55.4 calories, Carbohydrate 12.9 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 293.5 mg, Sugar 2.5 g

1 cup cooked corn kernels
1 tomato, seeded and diced
1 jalapeno pepper, finely chopped
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
½ teaspoon salt

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.

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

CORN RELISH

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12



Corn Relish image

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.

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

MEXICAN CORN RELISH

Make and share this Mexican Corn Relish recipe from Food.com.

Provided by Julie Tremmel

Categories     Corn

Time 15m

Yield 4 cups

Number Of Ingredients 9



Mexican Corn Relish image

Steps:

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

3/4 lb sharp cheddar cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup green onion, finely chopped
1/2 teaspoon salt
2 (12 ounce) cans Mexican-style corn, drained
1 (4 ounce) can green chilies, chopped and drained
1 jalapeno pepper, seeded and finely chopped
1 (4 ounce) jar pimiento, drained and chopped

CORN RELISH FOR CANNING

A good way to get rid of surplus corn or a really good corn deal-good with brats, dogs, and burgers.

Provided by Diana Adcock

Categories     Corn

Time 54m

Yield 6 Pints

Number Of Ingredients 12



Corn Relish for canning image

Steps:

  • Cook ears of corn in boiling salted water for 4 minutes.
  • Remove and plunge in ice water-strain-and cut corn from 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.

22 ears corn
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onion
1 1/2 cups sugar
2 1/2 cups distilled white vinegar
2 cups water
1 teaspoon salt
1 teaspoon celery seed
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground turmeric

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