BLUE RIBBON CORN RELISH
Make and share this Blue Ribbon Corn Relish recipe from Food.com.
Provided by Coppercloud
Categories For Large Groups
Time 1h59m
Yield 5 Pints, 160 serving(s)
Number Of Ingredients 14
Steps:
- Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
- In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
- In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
- In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
- Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
- Process in water bath for 15 minutes. Start timing once water is boiling.
- **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
- **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
- **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.
CORN RELISH
This is an old time grandmothers recipe. great for family gatherings and picnics
Provided by Stormy Stewart
Categories Other Sauces
Time 35m
Number Of Ingredients 13
Steps:
- 1. Husk and clean corn- do not cook. Cut corn from cobs; do not scrape cobs. Measure 8 cups cut corn.
- 2. In a 10 qt. kettle of Dutch oven combine corn and the 2 c. water. Cover and bring to a boil for 12 minutes, until corn is nearly tender. Add celery, peppers, onion, vinegar, sugar, salt and celery seed. Boil, uncovered 5 minutes longer stirring occasionally. Stir flour, dry mustard and turmeric with 1/2 c, cold water, mix well. Add to corn mixture and cook until thickened and bubbly, cook 1 more minute.
- 3. Pack relish in hot ,sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids.
- 4. Process in boiling water bath 15 minutes for pints; Start timing when water boils.making sure water is at least 1 to 2 inches over top of jars.
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
MEXICAN CORN RELISH
This is a real winner in our house.I needed to use up some corn and found this and decided to try it and boy it has been a big success! We like it with fresh eggs.
Provided by Pepper Harris
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Clean and sterlize pint jars.place lids in hot water bath.
- 2. Cook ears of corn in salted boiling water for 4 mins.Remove and plunge into ice water to cool, drain and cut corn from cob.You'll need 10 cups.
- 3. Combine corn with remaining ingredients in a large kettle pot and simmer for 20 mins.
- 4. Immediately pack into clean hot pint jars,leave 1/2 inch head space;seal. Process for water bath for 15 mins.
CORN RELISH
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
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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