Best 2 Iowa Corn Relish Recipes

In the heart of America's Corn Belt, where the fields stretch as far as the eye can see, lies a culinary treasure that captures the essence of the Midwest: Iowa Corn Relish. This vibrant relish is a symphony of flavors, a delightful blend of sweet corn, tangy vinegar, and a harmonious chorus of spices. With its roots firmly planted in Iowa's rich agricultural heritage, this condiment has become an iconic symbol of the state's culinary identity.

Iowa Corn Relish is a versatile culinary companion, gracing tables at picnics, potlucks, and backyard barbecues alike. Its vibrant colors and irresistible aroma beckon taste buds, promising a flavor journey that delights and satisfies. This relish is not a mere side dish; it's an experience, a celebration of the bounty of the land and the artistry of Midwestern cuisine.

Our collection of Iowa Corn Relish recipes offers a tantalizing array of variations, each with its own unique twist on this classic dish. From the traditional to the contemporary, these recipes cater to every palate and culinary preference. Whether you seek a sweet and tangy relish, a spicy and savory one, or a relish with a hint of smokiness, our recipes have you covered.

Prepare to embark on a culinary adventure as you explore the diverse flavors of Iowa Corn Relish. Experiment with different combinations of ingredients, discover new flavor profiles, and create your own signature relish that will become a staple in your kitchen. Let the vibrant colors and bold flavors of this Midwestern treasure brighten your meals and bring joy to your taste buds.

Let's cook with our recipes!

IOWA CORN RELISH

Iowa Corn Relish image

I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. -Deanna Ogle, Bellingham, Washington

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 pints.

Number Of Ingredients 12

Ingredients

20 medium ears sweet corn
2-2/3 cups white vinegar
2 cups water
1-1/2 cups sugar
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
4-1/2 teaspoons mustard seed
1 tablespoon canning salt
1 teaspoon celery seed
1/2 teaspoon ground turmeric

Steps:

Place corn in a stockpot; cover with water. Bring to a boil; cover and cook 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g 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

Ingredients

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.

Tips:

Fresh and crunchy vegetables: For the best corn relish, use fresh and crunchy vegetables. This means using corn that is in season and at its peak of sweetness. Avoid using corn that is old or has been frozen, as it will not have the same flavor or texture.
Use a sharp knife: When chopping the vegetables for the corn relish, use a sharp knife to ensure that you get clean, even cuts. This will help the relish to look its best and taste its best.
Use a variety of colors: For a more visually appealing corn relish, use a variety of colorful vegetables. This could include red peppers, yellow peppers, orange peppers, and green peppers. You could also add some chopped fresh herbs, such as cilantro or parsley.
Adjust the sweetness and acidity to your taste: The sweetness and acidity of the corn relish can be adjusted to your taste. If you like a sweeter relish, add more sugar. If you like a more acidic relish, add more vinegar.
Let the corn relish sit for a while before serving: After making the corn relish, let it sit for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Iowa corn relish is a delicious and versatile condiment that can be used in a variety of ways. It is a great addition to hot dogs, hamburgers, and grilled chicken. It can also be used as a topping for tacos, burritos, and salads. With its sweet and tangy flavor, Iowa corn relish is sure to be a hit at your next barbecue or potluck.