Best Iowa Corn Relish Recipes

IOWA CORN RELISH

Iowa Corn Relish image

I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. -Deanna Ogle, Bellingham, Washington

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 pints.

Number Of Ingredients 12

Ingredients

20 medium ears sweet corn
2-2/3 cups white vinegar
2 cups water
1-1/2 cups sugar
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
4-1/2 teaspoons mustard seed
1 tablespoon canning salt
1 teaspoon celery seed
1/2 teaspoon ground turmeric

Steps:

Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

IOWA CORN RELISH

Iowa Corn Relish image

I found this recipe in Reader's Digest "Like Grandma Used To Make" cookbook. It's been requested again and again. It MUST be on the table at Thanksgiving & Christmas, but it goes well with burgers on the grill or as a side for almost any meal. You can make this with fresh corn and tomato, or cheat and use frozen corn and even...

Provided by Kaye Dunn

Categories Other Sauces

Time 30m

Number Of Ingredients 12

Ingredients

10 oz frozen whole kernel corn
1 medium sweet onion, finely chopped
1/3 c granulated sugar
1 Tbsp cornstarch
1 tsp celery seed
1 tsp ground tumeric
1/4 tsp sea salt
1/8 tsp ground red pepper, or to taste
1/2 c apple cider vinegar
1/4 c water
1 large tomato, seeded & chopped (or use canned diced tomato, well drained)
1 large sweet green pepper, seeded and chopped

Steps:

1. In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
2. In the same saucepan, stir together sugar, cornstarch, celery seeds, turmeric, salt and red pepper. Stirn in the Vinegar and water. Stir in the corn mixture, tomato and green pepper.
3. Bring to a boil over high heat, stirring constantly. Lower the heat to moderate and cook for 2 minutes or until mixture thickens, stirring constantly.
4. Transfer to a covered container and refrigerate for at least 2 hours before serving. Store in the refrigerator (will keep for 1 month). Serve with burgers, chicken or other poultry.