Best Brat Burgers With Stout Aioli And Corn Relish Recipes

Corn Relish image

Provided by Food Network

Time 55m

Yield 5 pints

Number Of Ingredients 12

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.

Charred Corn Relish image

Provided by Food Network Kitchen

Categories condiment

Time 1h10m

Yield about 4 cups

Number Of Ingredients 9

Steps:

Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.

Avocado Corn Relish image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 6 cups

Number Of Ingredients 8

3/4 cup olive oil
4 cups fresh corn kernels (5 to 6 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 avocados, peeled and seeded
4 poblano chiles, roasted, peeled and seeded (see Note)
4 scallions, white and light green parts only, thinly sliced on the diagonal
1/2 cup red wine vinegar

Steps:

Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.