Best Quick Corn Relish Recipes

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QUICK CORN RELISH



Quick Corn Relish image

Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.

Provided by Sweet PQ

Categories     Corn

Time 15m

Yield 2 cups

Number Of Ingredients 12

2 cups fresh corn kernels
1/2 cup sweet red pepper, diced
1/2 cup white onion, diced
1/3 cup cider vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Combine corn, red pepper and onion together in a pot.
  • Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
  • Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
  • Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
  • Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
  • Keeps refrigerated for 1 month.

CORN RELISH - QUICK & EASY



Corn Relish - Quick & Easy image

Make and share this Corn Relish - Quick & Easy recipe from Food.com.

Provided by Millereg

Categories     Spreads

Time 11m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups corn, frozen
1/4 cup minced red onion
1 small red bell pepper, minced
3 tablespoons honey
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dill seed (optional)
salt and pepper

Steps:

  • Combine all the ingredients in a mixing bowl and stir until thoroughly mixed.
  • Pack into one or two glass jars with lids.
  • Make up to two days ahead of time, or at least two hours before serving.

QUICK & EASY CORN RELISH



Quick & Easy Corn Relish image

thanks to Betty Crocker 1971 - a quick & fast corn relish

Provided by Jen Smallwood

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 10

1 c sugar
1 tsp salt
1 tsp celery seed
1/2 tsp mustard seeds
1 c vinegar
1/2 tsp red pepper
2 can(s) (12oz) whole kernel corn
1/4 c chopped green pepper
1/4 c chopped onion
2 tsp chopped pimento

Steps:

  • 1. In medium saucepan, heat sugar, salt celery seed, mustard seed, vinegar and red pepper to boiling; boil 2 mins. Remove from heat; stir in corn (with liquid) and remaining ingredients. Pack relish in hot, sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids. Cool and refrigerate several days to blend favors.

SKILLET FISH WITH QUICK CORN RELISH



Skillet Fish with Quick Corn Relish image

A refreshing corn relish has a bit of zip that complements zesty fish fillets. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 can (11 oz) whole kernel corn, red and green peppers, drained, rinsed
2 tablespoons sliced green onions (2 medium)
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)

Steps:

  • In medium bowl, mix all relish ingredients; set aside.
  • In small bowl, combine 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
  • Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g

GLUTEN-FREE SKILLET FISH WITH QUICK CORN RELISH



Gluten-Free Skillet Fish with Quick Corn Relish image

Dinner ready in just three steps! Enjoy delicious fish fillets with relish that's done in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 can (11 oz) vacuum-packed whole kernel corn with red and green peppers, drained, rinsed
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)

Steps:

  • In medium bowl, mix relish ingredients; set aside.
  • In small bowl, mix 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
  • Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 6 g, TransFat 0 g

QUICK CORN RELISH



Quick corn relish image

Another classic from my good friend, and now angel, Jean!

Provided by TAMMY WADE

Categories     Vegetables

Time 25m

Number Of Ingredients 8

1 Tbsp cornstarch with 1/4 cup water
1 can(s) 12oz. mexicorn, undrained
1/3 c sugar
1/3 c vinegar
1 tsp instant minced onion
1/2 tsp dry mustard
1/2 tsp celery seed
1/4 tsp salt

Steps:

  • 1. Cook and stir, cornstarch and water, over medium heat till mixture thickens and boils.
  • 2. Remove from heat, and add rest of the ingredients, and mix well..
  • 3. Place mixture in pint size jar, and store in refrigerator, to keep cold. *May add 1/4 Cup chopped pimentos if desired.
  • 4. makes 2 cups of relish...

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