Mexican Corn Relish Recipes

MEXICAN CORN RELISH

Mexican Corn Relish image

This is a real winner in our house.I needed to use up some corn and found this and decided to try it and boy it has been a big success! We like it with fresh eggs.

Provided by Pepper Harris

Time 1h45m

Number Of Ingredients 13

Ingredients

22 ears corn
4 c chopped onions, bell peppers, celery, seeded jalapenos
1/2 c chopped cilantro
2 clove garlic
3/4 c sugar
2 1/2 c distilled white vinegar
1 lime,zest of
2 limes juice, plus water enough to equal 2cups
1 tsp canning salt
1 1/2 tsp mustard seed
1 1/2 tsp ground cayenne pepper
1 Tbsp cumin seed
1 Tbsp ground coriander

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.

FRESH CORN RELISH OR SALSA

Fresh Corn Relish or Salsa image

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

Ingredients

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

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

MEXICAN CORN RELISH

Mexican Corn Relish image

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

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

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.

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

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

Ingredients

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

MEXICAN CORN RELISH

Mexican Corn Relish image

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

Ingredients

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

Steps:

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

RICH MEXICAN CORN

Rich Mexican Corn image

This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.

Provided by FITZGIBJ

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
½ cup butter
½ cup milk
1 (16 ounce) package frozen corn
1 red bell pepper, diced
8 fresh jalapeno peppers, diced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.8 g, Cholesterol 62.5 mg, Fat 22.1 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 13.7 g, Sodium 173.3 mg, Sugar 3.7 g

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