Iowa Corn Relish Recipes

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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

IOWA CORN RELISH



Iowa Corn Relish image

I found this recipe in Reader's Digest "Like Grandma Used To Make" cookbook. It's been requested again and again. It MUST be on the table at Thanksgiving & Christmas, but it goes well with burgers on the grill or as a side for almost any meal. You can make this with fresh corn and tomato, or cheat and use frozen corn and even...

Provided by Kaye Dunn

Categories     Other Sauces

Time 30m

Number Of Ingredients 12

10 oz frozen whole kernel corn
1 medium sweet onion, finely chopped
1/3 c granulated sugar
1 Tbsp cornstarch
1 tsp celery seed
1 tsp ground tumeric
1/4 tsp sea salt
1/8 tsp ground red pepper, or to taste
1/2 c apple cider vinegar
1/4 c water
1 large tomato, seeded & chopped (or use canned diced tomato, well drained)
1 large sweet green pepper, seeded and chopped

Steps:

  • 1. In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
  • 2. In the same saucepan, stir together sugar, cornstarch, celery seeds, turmeric, salt and red pepper. Stirn in the Vinegar and water. Stir in the corn mixture, tomato and green pepper.
  • 3. Bring to a boil over high heat, stirring constantly. Lower the heat to moderate and cook for 2 minutes or until mixture thickens, stirring constantly.
  • 4. Transfer to a covered container and refrigerate for at least 2 hours before serving. Store in the refrigerator (will keep for 1 month). Serve with burgers, chicken or other poultry.

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