Picnic Corn Relish Recipes

PICNIC CORN RELISH

Picnic Corn Relish image

Here's an easy, tasty side dish for your next picnic or backyard barbecue. It travels well too, so it's great for camping trips.

Provided by Hey Jude

Categories Corn

Time 17m

Yield 4 cups

Number Of Ingredients 12

Ingredients

2/3 cup cider vinegar
1/3 cup packed brown sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
3 cups canned corn niblets, drained if canned but you can use fresh or 3 cups frozen corn, as well
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped sweet onion
1/4 cup chopped drained pimiento
1 small jalapeno, seeded, finely minced

Steps:

Combine vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds and celery seeds in a saucepan, and mix well.
Bring to a boil, then reduce heat, and simmer for 2 minutes, stirring occasionally.
Remove from heat.
Stir in corn, green pepper, onion, pimento, and jalapeño.
Let stand until cool.
Chill covered until serving time.

Nutrition Facts : Calories 192.7, Fat 1.5, SaturatedFat 0.2, Sodium 990.6, Carbohydrate 44.3, Fiber 3.2, Sugar 21.9, Protein 3.7

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

PICKLED SWEET CORN RAINBOW RELISH

Pickled Sweet Corn Rainbow Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 1h15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

3 ears corn, kernels cut from the cob
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeño, diced (seeds and ribs removed if desired)
1/2 small red onion, diced
3/4 cup white wine vinegar
1 tablespoon kosher salt
1 tablespoon sugar

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.

HOMEMADE SWEET CORN RELISH

Homemade Sweet Corn Relish image

Enjoy this delicious and versatile relish on hamburgers, hot dogs, sandwiches, fish, served with roasted chicken, in a cheese omelet, pasta or tuna salad, sprinkled over tacos or in burritos, or mix it with black beans/tomatoes/onions/cilantro for a summer salad (just for example)!

Provided by Kimberly Killebrew

Categories condiment

Time 35m

Number Of Ingredients 10

Ingredients

10 fresh ears of sweet yellow corn (husks and silk removed, slice kernels off the cob with a sharp knife)
2 large red bell peppers (, cored, and finely chopped)
2 large green bell peppers (, cored and finely chopped)
8 ribs celery (, finely chopped)
1 large yellow or sweet onion (, finely chopped)
4 cups apple cider vinegar
2 cups sugar
1 tablespoon ground mustard
3 teaspoons salt
4 whole allspice berries

Steps:

Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

CORN RELISH

Corn Relish image

Red pepper sauce, mustard seed and onion give this relish a feisty flair.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 4h9m

Yield 2

Number Of Ingredients 10

Ingredients

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

Steps:

Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg

CORN RELISH

Corn Relish image

I had to task my tiny brain for what to post as my 50th recipe, well this are it!!!!! I love this stuff, it's a fantastic side dish and serves well on a picnic!!! Served cold. I got the recipe from my friends George and David Jarroll who's momma owned the Country Road Inn, near Drennen (Summersville) WV. All the credit for it...

Provided by Dave T.

Categories Other Side Dishes

Time 30m

Number Of Ingredients 7

Ingredients

1 can(s) corn, white or yellow kernel style
1 Tbsp green onion, minced fine
1 Tbsp celery, minced fine
1 Tbsp green bell pepper, minced
1 Tbsp red bell pepper, minced
1 1/2 c white sugar, splenda may be substituted
1 c apple cider vinegar

Steps:

1. Drain corn well.
2. In a saucepan heat vinegar, and sugar mixture to a boil. Remove from heat and allow to cool.
3. Mix peppers, celery, onion together and add to corn, mix with a spoon. Pour vinegar and sugar mixture over corn mixture and let cool in refrigerator before serving. Relish is ready to serve as soon as it cools.
4. Swap the corn out for carrots and it's a whole other side! This version would be served cool also
5. It may be stored in a sealed container for several days. Enjoy!!!

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