Corn Relish Recipes

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OLD-FASHIONED CORN RELISH



Old-Fashioned Corn Relish image

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

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

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

CORN RELISH II



Corn Relish II image

This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 112

Number Of Ingredients 11

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

  • Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  • In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  • In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
  • Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g

CORN RELISH



Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

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

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.

CORN RELISH FOR CANNING



Corn Relish for canning image

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

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

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.

CORN RELISH



Corn relish image

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

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)

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

EASY CORN RELISH



Easy Corn Relish image

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

Provided by Debster

Categories     Corn

Time 1m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen kernel corn, thawed
1 cup finely chopped sweet red pepper (1 large)
1/3 cup finely chopped onion
1/4 cup pickle relish
1/4 cup finely chopped celery
1/3 cup distilled white vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 teaspoons prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

Steps:

  • Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
  • Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
  • Bring to boiling; boil 1 minute.
  • Pour over vegetables; stir well.
  • Refrigerate, covered, overnight, stirring occasionally.
  • Spoon relish into glass jar and tightly cover.
  • Store in refrigerator up to 1 week.

CORN RELISH



Corn Relish image

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

Provided by echo echo

Categories     Corn

Time 10m

Yield 1 quart, 8-12 serving(s)

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
1/2 teaspoon hot pepper sauce (such as Tabasco or Texas Pete)
1 teaspoon whole celery seed
1/2 teaspoon whole mustard seeds
1 teaspoon salt
2 (12 ounce) cans whole kernel corn, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onions
1 (2 ounce) jar chopped pimiento, drained
3 tablespoons currants (optional)

Steps:

  • Combine the vinegar through the salt in a medium saucepan.
  • Bring to a boil and boil 2 minutes.
  • Remove from heat and add corn thru currants.
  • Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.

Nutrition Facts : Calories 131.2, Fat 1, SaturatedFat 0.1, Sodium 683.8, Carbohydrate 30.1, Fiber 2, Sugar 14.9, Protein 2.5

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