Rosy Corn Relish Recipes

ROSY CORN RELISH

Steps:

• Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
• Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
• Let sit for 2 weeks to allow flavors to marry.
• .

CORN RELISH

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 II

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.

CITRUS CHICKEN WITH ROASTED CORN RELISH

Steps:

• Place chicken in a heavy-duty, zip-top plastic bag.
• Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
• Seal bag, and shake until chicken is well coated.
• Marinate in refrigerator 1 hour, turning bag occasionally.
• Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
• Remove chicken from marinade, discarding marinade.
• Sprinkle chicken with cumin mixture.
• Coat rack of a broiler pan with cooking spray.
• Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
• Turn chicken, and broil 15 additional minutes or until done.
• Set chicken aside, and keep warm.
• Coat a large nonstick skillet with cooking spray.
• Place skillet over medium-high heat until hot.
• Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
• Spoon corn evenly onto individual serving plates; top each serving with chicken.
• Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
• Garnish with cilantro sprigs, if desired.

OLD-FASHIONED CORN RELISH

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.

CORN RELISH

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.

ROSY RADISH RELISH

Steps:

• Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
• Bring to a boil in large pan and cook 10 minutes.
• Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.