Corn Relish Dip Recipes

CORN RELISH II

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.

HOMEMADE SWEET CORN RELISH

Steps:

• Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
• Ladle the relish into hot sterilized jars and seal with lids. Process the jars in a water bath for 10 minutes.
• Keep stored in a dark, cool place. Will keep at least one year. Once opened, store in the fridge for up to two months.Makes approximately 8 pints
• Note: Wait a week or two before eating the relish to allow time for the vinegar to mellow out.

SWEET CORN RELISH

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.

SIMPLE CORN RELISH DIP

Steps:

• Mix together corn relish and sour cream. Place in a serving bowl.
• (Optional) Top with a spoonful or two of extra corn relish and a sprinkling of parsley to garnish.

SPICY CORN DIP

Steps:

• In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

CORN RELISH DIP

Steps:

• Stir the relish into the sour cream until blended.
• Chill until ready to serve.

CORN RELISH DIP

Steps:

• In a food processor beat cottage cheese until very smooth.
• Add relish, beat until well combined.
• Keep refrigerated. Best made a few hours ahead.

VEGAN STREET CORN DIP

Steps:

• Add all of the ingredients for the vegan parmesan into a food processor and run until fine and uniform. Store in an airtight container in the refrigerator for up to 3 weeks.
• Mix all of the ingredients for the street corn dip together in a medium bowl until uniform.
• Serve with chips, crackers, raw vegetables, etc!

CORN RELISH DIP

Steps:

• Gently mash 1/2 c. cooked corn kernels with fork. Keep other kernels whole. In a bowl, mix softened cream cheese and sour cream until smooth. Add mayonnaise and lime juice and blend well. Add corn and remaining ingredients and mix. Chill and serve with tortilla chips (Scoops are best).

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.

HOMEMADE CORN RELISH DIP

Steps:

• Pour half of the drained corn into a medium-size bowl and mash with a fork or potato masher.
• In a separate bowl, blend softened cream cheese, sour cream, lime juice, and sugar.
• Stir in the remaining ingredients and the rest of the corn until mixed.
• Serve with tortilla chips or crackers.