Vermont corn relish is a sweet and tangy condiment made from fresh corn, bell peppers, onions, and a variety of spices. It is a popular side dish for grilled meats and fish, and can also be used as a topping for tacos, burritos, and sandwiches. Corn relish is also a great way to use up leftover corn on the cob. If you are looking for a delicious and versatile recipe for corn relish, you have come to the right place. This article will provide you with step-by-step instructions on how to make the best Vermont corn relish.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED CORN RELISH
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
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
CORN RELISH
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
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
CORN RELISH
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.
CORN RELISH II
This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 112
Number Of Ingredients 11
Steps:
- Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
- In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
- In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
- Transfer the finished relish to sterile jars. Refrigerate until serving.
Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g
CORN RELISH
Make and share this Corn Relish recipe from Food.com.
Provided by echo echo
Categories Corn
Time 10m
Yield 1 quart, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the vinegar through the salt in a medium saucepan.
- Bring to a boil and boil 2 minutes.
- Remove from heat and add corn thru currants.
- Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.
Nutrition Facts : Calories 131.2, Fat 1, SaturatedFat 0.1, Sodium 683.8, Carbohydrate 30.1, Fiber 2, Sugar 14.9, Protein 2.5
BANTAM CORN RELISH
Categories Condiment/Spread Onion Corn Bell Pepper Summer House & Garden
Yield Makes about 4 pints
Number Of Ingredients 10
Steps:
- Scrape the corn kernels from the cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer the mixture for 1/2 hour. Pour into hot, sterilized preserving jars, cover and seal.
CORN RELISH
Bright yellow corn and two kinds of peppers create a colorful relish to savor on hot dogs or burgers or to serve with fish, chicken, or tortilla chips.
Provided by Allrecipes Member
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Place lids in water to cover in a small saucepan; bring to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.n
- Combine vinegar, water, SPLENDA® Granulated Sweetener, mustard, celery seeds, turmeric, and salt in a large Dutch oven, stirring until SPLENDA® Granulated Sweetener dissolves. Add corn, onion, and bell peppers and bring to a boil; reduce heat and simmer, covered, for 15 minutes.n
- Pack hot vegetables immediately into prepared jars using a slotted spoon, filling to within 1/4-inch from top. Ladle liquid into jars, filling to within 1/4-inch from top. Wipe rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil.n
- Process 15 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.n
Nutrition Facts : Calories 16.4 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.6 g, Sodium 73.5 mg, Sugar 0.7 g
EASY CORN RELISH
Make and share this Easy Corn Relish recipe from Food.com.
Provided by Debster
Categories Corn
Time 1m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
- Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
- Bring to boiling; boil 1 minute.
- Pour over vegetables; stir well.
- Refrigerate, covered, overnight, stirring occasionally.
- Spoon relish into glass jar and tightly cover.
- Store in refrigerator up to 1 week.
SWEET CORN RELISH
Corn relish, a southern condiment and dip, has more sweetness and more bite than coleslaw. Spoon it onto a burger or scoop it up with blue corn chips.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.
- Meanwhile, combine vinegar, 1/3 cup water, brown sugar, mustard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or can with our helpful instructions.
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
PERFECT CORN RELISH
This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
- Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
- Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
- Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 86 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 172 g
FIESTA CORN RELISH
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
Provided by mary winecoff
Categories Corn
Time 55m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.
Nutrition Facts : Calories 332.9, Fat 2.1, SaturatedFat 0.3, Sodium 549.7, Carbohydrate 77.4, Fiber 5.4, Sugar 39.9, Protein 5.9
CORN RELISH III
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
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
MRS. INA'S CORN RELISH
Mrs. Ina was an older lady who came to our church for many years. She made an amazing corn relish. I whip up my own batch to give to friends at Christmastime. -Brenda Wooten, Dayton, Tennessee
Provided by Taste of Home
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 16
Steps:
- Drain corn, reserving 1 tablespoon liquid. In a small saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes., In a small bowl, mix flour, mustard and turmeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened.
Nutrition Facts : Calories 88 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
VERMONT CORN RELISH
In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat!
Provided by NewEnglandCook
Categories Corn
Time 3h
Yield 10 Pints
Number Of Ingredients 11
Steps:
- Mix peppers, celery, onions, sugar, vinegar, salt & celery seed in 6-8 qt non-aluminum pot.
- Boil uncovered for 5 minutes, stirring occasionally.
- Combine mustard and tumeric. Blend with some of the boiling liquid from pot and then add.
- Return to a boil, 5 minute stirring occasionally.
- Pack and process in boiling water for 15 minutes.
- Be sure to check seals.
- Makes 10 pints or so.
Nutrition Facts : Calories 299.6, Fat 2.4, SaturatedFat 0.3, Sodium 1463.5, Carbohydrate 65.2, Fiber 7, Sugar 40.2, Protein 6.1
Tips:
- Choose fresh, ripe corn for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn, but fresh corn will give you the best results.
- Be sure to remove the husks and silks from the corn before cooking.
- Cook the corn until it is tender, but not mushy. You can boil, steam, or grill the corn.
- Once the corn is cooked, let it cool slightly before cutting it off the cob.
- Add your favorite vegetables and herbs to the relish, such as diced tomatoes, onions, peppers, celery, or cilantro.
- Season the relish to taste with salt, pepper, and vinegar.
- Chill the relish for at least 30 minutes before serving to allow the flavors to meld.
- Serve the relish as a condiment with grilled meats, fish, or vegetables.
Conclusion:
Vermont corn relish is a delicious and versatile condiment that can be enjoyed in many different ways. It is a great way to use up fresh corn and is a perfect side dish for summer cookouts. With its sweet and savory flavor, Vermont corn relish is sure to be a hit at your next gathering. So next time you have some fresh corn on hand, be sure to try making this classic recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love