Are there any really UNIQUE recipes out there for CORN RELISH?

Answer 1

RED CORN RELISH

4 1/2 c Fresh corn
3 lg Onions; chopped
1 Sweet red pepper; chopped
1 Green pepper; chopped
3 lg Cucumbers; seeded and
.. chopped
3 c Shredded cabbage
4 lb Tomatoes; peeled & chopped
2 c Sugar
1 1/2 c Vinegar
1/4 c Salt
1 tb Celery seed
1 tb Mustard seed
1 1/2 ts Ground turmeric

Bring all ingredients to a boil, stirring
occasionally. Reduce heat and simmer, uncovered,
until vegetables are tender and relish thickens,
about 40 minutes. Pack into hot jars; process in
water bath 15 minutes.


BLUEBERRY CORN RELISH

3 cups fresh corn kernels (right off the cob)
1 cup blueberries
4 teaspoons champagne vinegar or other mild vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1 bunch basil leaves

Blanch the corn in boiling salted water for 2 minutes and then plunge into ice water bath.
Drain and put in a bowl.
Add blueberries, vinegar, olive oil, and mix gently.
Season to taste.
Just before serving cut the basil in a chiffonade (thin strips) and stir in. Great on grilled salmon or chicken.

ZESTY CORN RELISH

1 jar (10 oz.) CLAUSSEN Sweet Pickle Relish

1 pkg. (10 oz.) frozen corn, thawed

1 jar (2 oz.) diced pimientos, drained

1 medium onion, chopped

1 Tbsp. brown sugar


MIX all ingredients in medium bowl. Cover. Refrigerate.

SERVE as a side dish or as a topping for cooked hamburgers or hot dogs.

Answer 2

Avocado Corn Relish
Yield: 1 Serving

Ingredients

3/4 c olive oil
4 c fresh corn kernels; (5 to 6
-ears)
1 ts salt
3/4 ts freshly ground black pepper
2 avocados; peeled and seeded
4 poblano chilies; roasted,
-peeled and
; seeded, (see note)
4 scallions
1/2 c red wine vinegar

Instructions

Use only the white and light green parts of the scallions. Thinly slice on
the diagonal.

Saut‚ 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 saut‚ed 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. Yield: 6 cups

Note: Fresh chilies and bell peppers can be roasted over a gas flame or on
a tray under the broiler. Keep turning so the skin is evenly charred,
without burning and drying out the flesh. Transfer the charred peppers to
a plastic bag, tie the top closed and let steam until cool to the touch,
about 15 minutes. (If you are rushed, you can place the bag in a bowl of
iced water to speed things up.) The best way to peel is just to pull off
the charred skin by hand and then dip the peppers briefly in water to
remove any blackened bits. Do not peel the pepper under running water
since that will wash away flavorful juices. Once peeled, cut away stems,
seeds and veins.

Answer 3

Baby Corn Relish

2 T Oriental sesame oil
1 T Minced fresh ginger
1 T Minced shallot
1/2 t Hot red chilies,crushed, dried
1/2 t Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 T Oyster sauce


Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.



Corn and Grilled Pepper Relish

1 c Roasted corn kernels
1/2 c Finely diced grilled red bell pepper
1 tb Finely diced red onion
1 1/2 tb Balsamic vinegar
1 1/2 tb Coarsely chopped cilantro
1/2 Jalapeno, minced
1 1/2 tb Olive oil
Salt and freshly ground pepper


Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.



Corn Relish

12 Corn
2 qt Tomatoes, ripe, chopped
1 qt Cucumbers, chopped
1 Celery, chopped
1 qt Vinegar, cider
2 Peppers, green, chopped
2 ts Celery seed
1 ts Tumeric
1/2 c Salt
1 qt Sugar
2 ts Mustard seed
1 qt Onions, chopped


Cook corn for 5 minutes, then cut off cob. Cook all for one hour. Process pint jars in boiling water bath for 15 minutes.



Corn, Orange and Tomato Relish

1 c Fresh corn kernels
1 lg Onion
3/4 c Tomatoes; diced
1/4 c Red bell pepper; diced
1 tb Cilantro, fresh; chopped
1 sm Jalapeno pepper; finely minced
1 tb Seasoned rice vinegar
1 tb Fresh lime juice
Freshly ground black pepper
Salt


Bring 6 cups of water to a boil. Add the corn. Allow the water to return to a boil and blanch the corn for 1 minute, or just until tender. Drain and refresh under cold running water. Drain well and set aside.

Peel the orange including the white pith and the membrane between segments. Cut each segment into quarters.

In a large bowl, combine the corn, orange pieces, tomato, red bell pepper, cilantro, and jalapeno. Pour the vinegar andlime juice over the vegetables and toss well. Season to taste with pepper and salt. Serve at room temperature.

Answer 4

pressure cook corn niblets for 5 whistles, drain water, add salt, butter, garam masala, amchur powder n mix well.
serve hot