PICKLED SWEET CORN RAINBOW RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Put corn, red and orange bell peppers, jalapeño and red onion in a large bowl. Bring vinegar, salt, sugar and 1/4 cup water to a boil and immediately pour over relish. Let cool in the fridge for at least 1 hour or up to overnight. Will stay good for up to 1 month.
PICKLED CORN RELISH ON A HOUSE SMOKED TROUT AND CRABMEAT CAKE
Steps:
- Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Mix together in mixing bowl. Refrigerate.
- Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.
PICKLED CORN
Provided by Taste of Home
Time 15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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