Vermont Corn Relish Recipes

CORN RELISH

Corn relish image

This simple condiment is great with hot dogs, burgers and salad

Provided by Good Food team

Categories Condiment, Lunch

Time 25m

Yield Makes 350ml

Number Of Ingredients 8

Ingredients

1 tsp vegetable oil
1 shallot , finely chopped
200 - 250g fresh corn (about 2 cobs)
1 red chilli , deseeded and finely chopped
75ml cider vinegar
25g caster sugar
½ tsp dry mustard powder
handful coriander leaves, finely chopped (optional)

Steps:

Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein, Sodium 0.18 milligram of sodium

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

CORN RELISH

Corn Relish image

Provided by Food Network

Categories side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

Ingredients

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

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.

EASY CORN RELISH

Easy Corn Relish image

Make and share this Easy Corn Relish recipe from Food.com.

Provided by Debster

Categories Corn

Time 1m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) package frozen kernel corn, thawed
1 cup finely chopped sweet red pepper (1 large)
1/3 cup finely chopped onion
1/4 cup pickle relish
1/4 cup finely chopped celery
1/3 cup distilled white vinegar
1/3 cup vegetable oil
1 tablespoon sugar
2 teaspoons prepared mustard
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

Steps:

Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
Bring to boiling; boil 1 minute.
Pour over vegetables; stir well.
Refrigerate, covered, overnight, stirring occasionally.
Spoon relish into glass jar and tightly cover.
Store in refrigerator up to 1 week.

VERMONT CORN RELISH

Vermont Corn Relish image

In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat!

Provided by NewEnglandCook

Categories Corn

Time 3h

Yield 10 Pints

Number Of Ingredients 11

Ingredients

2 quarts sweet corn (16-20 ears)
5 red sweet peppers, diced
5 green peppers, diced
1 bunch celery, chopped
1 1/2 cups onions, chopped
1 1/2 cups white sugar
1 quart white vinegar
2 tablespoons salt
2 teaspoons celery seeds
2 tablespoons dry mustard
1 teaspoon turmeric

Steps:

Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
Boil uncovered for 5 minutes, stirring occasionally.
Combine mustard and tumeric. Blend with some of the boiling liquid from pot and then add.
Return to a boil, 5 minute stirring occasionally.
Pack and process in boiling water for 15 minutes.
Be sure to check seals.
Makes 10 pints or so.

Nutrition Facts : Calories 299.6, Fat 2.4, SaturatedFat 0.3, Sodium 1463.5, Carbohydrate 65.2, Fiber 7, Sugar 40.2, Protein 6.1

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