TANGY CORN RELISH
Steps:
- Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
- Soak 8 to 10 wooden skewers in water for about 20 minutes.
- Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
- Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
OLD-FASHIONED CORN RELISH
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
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
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.
SMOKED TURKEY AND AVOCADO SANDWICHES WITH TANGY CORN RELISH
Provided by Florence Fabricant
Categories lunch, weekday, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Halve and pit avocado; scoop flesh into a small bowl. Mash with a fork.
- Spread one side of each bread slice with mashed avocado. Season to taste with salt. Ruffle sliced turkey over two bread slices. Divide corn relish over turkey. Top with watercress; cover with remaining bread, avocado side down. Cut sandwiches in half diagonally, and serve at once.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1356 milligrams, Sugar 8 grams, TransFat 0 grams
CORN RELISH
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
- Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.
TANGY CORN RELISH
Steps:
- Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
- Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 7 milligrams, Sugar 4 grams
SPICY CORN RELISH
Provided by Barbara Kafka
Categories quick, condiments
Time 28m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
- Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
- Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
- Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams
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