Best Corn Chow Chow Recipes

BLUEGRASS BURGERS WITH SWEET ROASTED CORN CHOW-CHOW AND COUNTRY HAM SPREAD

Steps:

• Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high heat.
• To make roasted corn chow-chow, rub the shucked ears of corn with olive oil. Put on the grill and cook, turning often, until the corn is slightly charred and still crisp, about 5 to 7 minutes. Remove from heat to a cutting board and cool. Meanwhile, combine the vinegar, water, sorghum, sugar, dry mustard, celery seed, and turmeric in a medium saucepan and set the pan on the grill. Bring to a simmer to dissolve sugar.
• Cut the kernels off the corn ears and add to a bowl with the diced green bell pepper, red bell pepper, red onion, and celery. Pour the vinegar and spice mixture over the vegetables, and season with salt. Set aside to pickle.
• To make country ham salad, combine the ham, cream cheese, green onions, salt, pepper, and hot sauce in a bowl and stir with a wooden spoon to combine. Alternatively, all the ingredients can be put into the bowl of a standing electric mixer and gently combined using the paddle attachment.
• To make patties, combine the ground chuck, Worcestershire sauce, garlic salt, and pepper in a bowl. Divide mixture into 6 portions and gently form into patties. Brush the grill rack with vegetable oil. Arrange the patties on the grill and cook, turning once, approximately 5 to 7 minutes per side for medium, or until desired doneness.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill 1 to 2 minutes, until golden brown.
• To assemble, spread the bottom half of each bun with a generous helping of ham salad. Top each with 2 Bibb lettuce leaves and a burger. Using a slotted spoon, drain a scoop of chow-chow and put on top of the patties. Cover with the bun tops and enjoy!

FROM THE PANTRY: CHOCOLATE, PEANUT BUTTER AND CORN CHIP CHOW

Steps:

• Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the corn chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
• Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.

CORN CHOW-CHOW

Steps:

• Bring the water to a boil in a small saucepan. Add corn; cover, reduce heat, and simmer 5 minutes. Drain.
• Combine mustard, syrup, vinegar, and celery salt in a medium bowl, stirring with a whisk.
• Add onion and bell pepper, stirring to coat. Stir in corn. Let stand at least 30 minutes before serving.