Best Fresh Corn Relish Recipes
FRESH CORN RELISH OR SALSA
Easy side dish to accompany your barbequed favorites. Refreshing alternative to corn on the cob. Turn the heat up or down with fresh jalapenos.
Provided by MYMOMSTHEBESTCOOK
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 12.9 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 293.5 mg, Sugar 2.5 g
FRESH VEGETABLE QUESADILLAS WITH CORN RELISH
Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it's a great way to save time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
- Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
- Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
- Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
Nutrition Facts : Calories 513 g, Fat 23 g, Fiber 6 g, Protein 21 g
FRESH CORN RELISH
This recipe is great at a summer barbeque. It tastes great hot, cold, or at room temperature! We eat it with blackened chicken or pork chops. I like the use of the fresh vegetables in the summer.
Provided by Slatts
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
- Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
- Crumble the bacon on top and add the balsamic vinegar. Mix together.
- Salt and pepper to taste. Add more balsamic if you like the tang!
Nutrition Facts : Calories 148.2, Fat 9.3, SaturatedFat 3, Cholesterol 12.8, Sodium 167.1, Carbohydrate 13.9, Fiber 2.2, Sugar 3.3, Protein 4.4
FRESH CHARRED CORN RELISH
This is a fast and easy recipe to put together....everything can be done in advance. Spectacular with fresh corn on the cob.
Provided by Abby Girl
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Lightly coat corn with cooking spray.
- Place corn on grill rack; grill 20 minutes, turning occasionally.
- Cool completely.
- Cut kernels from ears of corn; place in a medium bowl. Discard cobs.
- Add bell pepper, tomatoes, onions, and chipotle chile to bowl; toss well. Combine juice and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle juice mixture over corn mixture; toss well.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 104.4, Fat 2.3, SaturatedFat 0.2, Sodium 78.8, Carbohydrate 21.8, Fiber 2.8, Sugar 4.1, Protein 3
FRESH CORN ZUCCHINI RELISH
This is a good way to use your zucchini besides making bread. Zucchini bread is really good,but this gives you something else to use zucchini. ENJOY
Provided by Eddie Jordan
Categories Other Snacks
Number Of Ingredients 12
Steps:
- 1. In a large kettle or pot combine all ingredients except zucchini. Mix well.
- 2. Simmer uncovered 20 minutes stirring occasionally.
- 3. Add zucchini and simmer 20 minutes longer.
- 4. Put hot into clean canning jars to within 1/4 inch of the top. Wipe jar rim with paper towel.
- 5. Put in a boiling water bath canner for 20 minutes.
FRESH VEGETABLE QUESADILLAS WITH CORN RELISH
Steps:
- 1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. 2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside. 3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close. 4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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