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
TANGY CORN RELISH
Steps:
- Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
- Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams
CORN RELISH
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
- Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.
SPICY CORN RELISH
Provided by Barbara Kafka
Categories quick, condiments
Time 28m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
- Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
- Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
- Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams
TANGY AND SWEET FRESH CORN RELISH
Extra sweetcorn? Use fresh corn cut from the cob, or use leftover cooked corn on the cob. Leftover grilled corn adds a further dimension to this summer condiment. Splenda helps keep the calories a bit lower.
Provided by Cucina Casalingo
Categories Corn
Time 1h
Yield 16 1/4 cup servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a sauce pan, mixing well.
- Cook, stirring often, until mixture comes to a boil and thickens slightly.
- Jar and seal.
- Relish keeps well in the refrigerator for about two to three weeks.
Nutrition Facts : Calories 29.5, Fat 0.3, SaturatedFat 0.1, Sodium 122.9, Carbohydrate 6.8, Fiber 0.7, Sugar 2.5, Protein 0.7
More about "tangy corn relish recipes"
CORN RELISH - 40 APRONS
From 40aprons.com
Cuisine AmericanTotal Time 30 minsCategory CondimentCalories 129 per serving
- Add all ingredients to a large pot and bring to a boil, then reduce to a simmer uncovered for 25 minutes.
- Transfer to sterilized jars, seal, and store in a cool dark place. Once opened, keep jars in the fridge for up to two months.
CORN RELISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (17)Total Time 2 hrsCategory Side Dish, CondimentCalories 17 per serving
7 CORN RELISH RECIPES
From allrecipes.com
Author Sarra Sedghi
SPICY CORN RELISH - SAVING ROOM FOR DESSERT
From savingdessert.com
ZESTY SWEET CORN RELISH | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
ZESTY CORN RELISH | CANNING - FOODIE WITH FAMILY
From foodiewithfamily.com
HOMEMADE SWEET CORN RELISH - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE SWEET HOT JALAPENO CORN RELISH - BUY THIS COOK THAT
From buythiscookthat.com
TANGY CORN RELISH - RECIPE - COOKS.COM
From cooks.com
SIRLOIN STEAK TIPS MEET THEIR MATCH WITH TANGY CORN RELISH
From apnews.com
MATT MOORE’S PORK BLADE STEAKS W/ CORN RELISH
From tamronhallshow.com
GRILLED CORN RELISH RECIPE - SERIOUS EATS
From seriouseats.com
YOU CAN RELISH YOUR CORN | AMERICA'S TEST KITCHEN
From americastestkitchen.com
CORN RELISH RECIPE - TOM COLICCHIO - FOOD & WINE
From foodandwine.com
SWEET 'N' SPICY CANNED CORN RELISH - PINTEREST
From pinterest.com
SPICY SWEET CORN RELISH - GIRL GONE GOURMET
From girlgonegourmet.com
31 BEST CORN RECIPES - BEST IDEAS FOR CORN - COUNTRY LIVING
From countryliving.com
TANGY CORN RELISH | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
SOUTHEAST ASIA'S SPICY AND FLAKY CURRY PUFFS - BBC TRAVEL
From bbc.com
SWEET 'N SPICY CORN RELISH | MCCORMICK
From mccormick.com
You'll also love