Charred Corn And Pepperoncini Relish With Basil Recipes

CHARRED CORN AND PEPPERONCINI RELISH WITH BASIL

Charred Corn and Pepperoncini Relish with Basil image

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup cider vinegar
1 1/2 teaspoons sugar
1/4 cup finely diced sweet onion
4 pepperoncini, cored and finely chopped
Kosher salt
3 ears of corn
1 tablespoon of vegetable oil, plus more for brushing
Freshly ground pepper
1/4 cup finely chopped basil

Steps:

Light a grill and preheat for at least 10 minutes or preheat a grill pan.
In a large bowl, whisk the vinegar with the sugar until dissolved. Add the onion, pepperoncini and a pinch of salt and let stand while you grill the corn.
Brush the corn with vegetable oil and season with salt and pepper, then grill over moderately high heat, turning frequently until tender and blistered in spots. Let cool slightly, then, using a serrated knife, cut the kernels off the cobs.
Add the corn and the 1 tablespoon of oil to the onions and toss; season with salt and pepper. Let the relish stand for at least 15 minutes, stirring occasionally, to let the flavors meld. Add the basil just before serving.

CORN WITH BASIL

Corn with Basil image

Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups frozen corn
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz) diced pimientos, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon garlic powder or 1/4 teaspoon dried minced onion

Steps:

Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

CORN RELISH

Corn Relish image

Provided by Food Network

Categories side-dish

Time 55m

Yield 5 pints

Number Of Ingredients 12

Ingredients

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.

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