Best 10 Barley And Corn Relish Recipes

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Barley and corn relish is a delightful side dish that adds a vibrant flavor to any meal. This relish is made with a combination of cooked barley, sweet corn, crisp vegetables, and a tangy dressing. It's a versatile dish that can be enjoyed on its own, served as a condiment, or used as a topping for salads, tacos, or sandwiches.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY AND CORN CASSEROLE



Barley and Corn Casserole image

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.-Diane Molberg, Emerald Park, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 10

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Steps:

  • In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. , Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour. , Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CORN RELISH



Corn Relish image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

12 ears fresh corn
2 cups water
1 1/2 cups green pepper, chopped
1 1/2 cups roasted red pepper, chopped
1 cup onion, chopped
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.

BACON-CORN RELISH



Bacon-Corn Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Number Of Ingredients 0

Steps:

  • Finely grind 1/4 cup dried porcini mushrooms in a spice grinder. Cook 8 slices chopped bacon in a large skillet over medium heat, stirring, until almost crisp, about 10 minutes. Pour off most of the drippings; add 1/2 finely chopped red onion, the ground mushrooms and the kernels from 2 ears of corn to the skillet. Cook, stirring, until the corn is tender, about 3 minutes; stir in some chopped parsley.

CORN RELISH



Corn Relish image

Red pepper sauce, mustard seed and onion give this relish a feisty flair.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 4h9m

Yield 2

Number Of Ingredients 10

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

Steps:

  • Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
  • Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
  • Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg

OLD-FASHIONED CORN RELISH



Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SWEET CORN FLANS WITH TOMATO-CORN RELISH



Sweet Corn Flans with Tomato-Corn Relish image

Categories     Egg     Onion     Tomato     Side     Bake     Low Fat     Vegetarian     Basil     Corn     Summer     Ramekin     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For flans
3 ears fresh corn, shucked
2/3 cup 1% milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon cayenne
For relish
3/4 cup corn reserved from flans
6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Special equipment:
4 (4- to 6-ounce) ramekins

Steps:

  • Make flans:
  • Preheat oven to 350°F.
  • Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
  • Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
  • Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
  • Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
  • Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
  • Make relish:
  • Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
  • Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

CORN RELISH III



Corn Relish III image

I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste.

Provided by Vivian Herren

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h30m

Yield 128

Number Of Ingredients 13

2 quarts sweet corn kernels
4 cups chopped cabbage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup white sugar
2 tablespoons ground dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon ground turmeric
1 quart apple cider vinegar
1 cup water

Steps:

  • In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
  • Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 19.2 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 57.1 mg, Sugar 2.1 g

BARLEY CORN CASSEROLE



Barley Corn Casserole image

Make and share this Barley Corn Casserole recipe from Food.com.

Provided by ElaineAnn

Categories     Grains

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrot
1 tablespoon cooking oil
3 cups chicken broth
1 cup pearl barley
1/4 teaspoon sage
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Steps:

  • In a skillet over medium heat, sauté garlic, onion, and carrots in oil until tender.
  • Transfer to greased 2-quart baking dish; add broth, barley, sage, salt, and pepper. Mix well.
  • Cover and bake at 350° for 1 hour. Stir in corn and parsley, cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through.

Nutrition Facts : Calories 274.4, Fat 4.3, SaturatedFat 0.7, Sodium 393.6, Carbohydrate 54, Fiber 8.9, Sugar 2.5, Protein 9.8

BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING



Barley and Corn Salad with Basil Chive Dressing image

Categories     Salad     Herb     Vegetable     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Basil     Barley     Corn     Summer     Vegan     Chive     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 11

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Steps:

  • Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
  • While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
  • Remove barley from heat (when tender) and let stand, covered, 5 minutes.
  • While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
  • Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

BARLEY AND CORN RELISH



Barley and Corn Relish image

This is a fresh and tasty relish that can be served with grilled burgers, steaks or chicken. We enjoyed it with grilled chicken and vegetables! Cooking time also includes the time for chilling in the refrigerator.Made for RSC #10.

Provided by lauralie41

Categories     Grains

Time 4h15m

Yield 5 cups

Number Of Ingredients 12

1 cup pearl barley
3 cups chicken stock
1 cup corn
1/3 cup olive oil
1/4 cup vinegar
1 tablespoon fresh basil leaves, finely chopped or 1 teaspoon dried basil
1 cup grape tomatoes, diced
1/2 cup bell pepper, finely chopped
1/2 cup red onion, minced
1/2 cup carrot, shredded
ground black pepper
1/2 teaspoon salt

Steps:

  • In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
  • Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.

Nutrition Facts : Calories 378, Fat 17.2, SaturatedFat 2.6, Cholesterol 4.3, Sodium 459.4, Carbohydrate 49.2, Fiber 8.3, Sugar 5.2, Protein 9.3

Tips:

  • Use fresh, high-quality ingredients. This will ensure that your relish is flavorful and delicious.
  • Cut the vegetables into small, even pieces. This will help them cook evenly and absorb the flavors of the other ingredients.
  • Don't overcook the vegetables. They should be tender but still have a slight crunch.
  • Use a variety of spices and herbs to flavor the relish. This will give it a complex and interesting flavor profile.
  • Let the relish cool completely before serving. This will allow the flavors to meld and develop.

Conclusion:

Barley and corn relish is a delicious and versatile dish that can be used as a condiment, a side dish, or even a main course. It's a great way to use up leftover vegetables and grains, and it's a healthy and flavorful addition to any meal. So next time you're looking for a new and exciting way to enjoy your vegetables, give barley and corn relish a try. You won't be disappointed!

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