Spicy Corn Relish Recipes

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SPICY CORN RELISH



Spicy Corn Relish image

Provided by Barbara Kafka

Categories     quick, condiments

Time 28m

Yield 4 cups

Number Of Ingredients 12

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

Steps:

  • Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
  • Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
  • Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
  • Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams

CORN RELISH



Corn Relish image

This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 8 cups

Number Of Ingredients 13

2 1/2 cups apple-cider, or distilled white vinegar
1 1/4 cups sugar
4 teaspoons coarse salt
1 1/2 teaspoons mustard seed
1 teaspoon fresh thyme, leaves
1/2 teaspoon celery seed
1/2 teaspoon crushed red-pepper flakes
2 to 3 bay leaves (optional)
8 to 10 black peppercorns (optional)
1 to 2 pieces whole allspice (optional)
Kernels from 10 ears corn (about 8 cups)
2 small red bell peppers, stemmed, seeded, and cut into 1/4-inch dice
2 small white onions, thinly sliced

Steps:

  • In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
  • Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.

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