Smiles Peeps,
This week has all been about canning corn, and more tomatoes!
A few days ago I shared with how you can FREEZE fresh corn on the cob.
Yesterday I made Fiesta Corn Relish, just have to use the fresh bounty of corn out there now.
Corn Relish is great served with cold meats and barbequed burgers. This recipe can also be made with frozen corn (a good brand).
I can't wait for cooler weather because this is great dolloped on top of Country Corn Chowder.
This is a very versatile relish - you can make a Southwest Corn Sauce to serve over fish or chicken breast.
Add zucchini and tomato to it and have a great Zucchini Salsa.
I'll be sharing these recipes with you soon - I just love corn!
It's also a pretty easy recipe to make.
1) measure and prepare all your ingredients.
2) If using fresh corn, remove husk/skins and parboil for 6 minutes. (frozen let thaw)
3) Drain and cool.
4) Remove kennels from cob. I used my sponge cake pan to do this, made it so easy, middle holds the the corn in place, and the kennels fall in to the pan - no mess!
5) Add hot pepper, garlic, vinegar, sugar onions, cumin salt and black pepper to saucepan.
6) Add corn and bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes.
7) Stir in coriander and cook for 2 minutes more.
If not canning relish should last 3-5 days in refrigerator.
To Preserve:
1) Ladle in hot/sterilized jars. leaving 1/2 inch headspace. Process 15 minutes fort half pint/pint jars.
Fiesta Corn Relish
What You'll Need:
5-6 large ears fresh corn (or 4 cups good frozen corn
1 jalapeno pepper (adjust heat to your taste)
2 garlic cloves, minced
1 1/2 cups cider vinegar
3/4 cup granulated sugar
1/2 cup chopped red onion
1/2 cup sweet red or green pepper
1/2 cup chopped green onions
1 tsp cumin
1 tsp pickling salt
1/2 tsp freshly ground pepper
2 tbsp chopped fresh cilantro
1) Measure and prepare all your ingredients.
2) If using fresh corn, remove husk/skins and parboil or 6 minutes. (frozen let thaw)
3) Drain and cool.
4) Remove kennels from cob. I used my sponge cake pan to do this, made it so easy, the hole in middle holds he corn in place and the kennels fall in to the pan - no mess!
5) Add hot pepper, garlic, vinegar, sugar onions, cumin salt and black pepper to saucepan.
6) Add corn and bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes.
7) Stir in coriander and cook for 2 minutes more.
If not canning, covered relish should last anywhere from 3-5 days in refrigerator.
To Preserve:
1) Ladle in hot/sterilized jars. leaving 1/2 inch headspace. Process 15 minutes fort half pint/pint jars.
Enjoy!!!!
That looks delicious!
Yum, this looks good. I have to make some. Thanks for sharing.
Looks so yummy Cathy. This week I've canned: tomato sauce, apple jelly and chokecherry jelly!! I'm having fun watching the shelves in the pantry fill up!
Oh wow that sure does look yummy!!
Dee
Mmmm... looks delish, my tummy is growling now!
) I pinned your recipe to try later!
Tania