Best 4 Mrs Inas Corn Relish Recipes
**Indulge in a Symphony of Sweet and Tangy Flavors: Explore Mrs. Ina's Corn Relish and a Trio of Complementary Recipes**
Embrace the vibrant flavors of summer with Mrs. Ina's Corn Relish, a delightful condiment that adds a burst of freshness to any meal. This classic recipe, passed down through generations, features crisp corn kernels, sweet bell peppers, and a hint of zesty jalapenos, all harmoniously blended in a tangy vinegar dressing. Whether you enjoy it as a topping for hot dogs and hamburgers, a crunchy addition to tacos and burritos, or as a flavorful accompaniment to grilled meats and fish, this relish is sure to tantalize your taste buds.
Alongside Mrs. Ina's Corn Relish, this article presents a trio of complementary recipes that elevate your culinary experience. Discover the perfect balance of sweet and savory with Corn Relish Salsa, a vibrant dip or sauce that adds a pop of color and flavor to your favorite snacks and dishes. Experience the delightful crunch and tang of Corn Relish Coleslaw, a refreshing side dish that complements grilled foods and picnics. And for a unique twist, try the Corn Relish Cucumber Salad, a light and refreshing salad with a delightful interplay of textures and flavors.
Each recipe in this collection showcases the versatility of Mrs. Ina's Corn Relish, transforming it from a simple condiment to a culinary star. With its vibrant colors, enticing aromas, and burst of flavors, this relish is sure to become a staple in your kitchen, adding a touch of summer magic to your meals all year round.
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.
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
CORN RELISH II
This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 112
Number Of Ingredients 11
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.
Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g
OLD-FASHIONED CORN RELISH
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
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
Tips:
- Select the freshest corn: Use sweet corn that is young and tender, with plump kernels. This will ensure the best flavor and texture in your relish.
- Prepare the corn properly: Remove the husks and silks from the corn, then cut the kernels off the cob. If you're using frozen corn, thaw it completely before using.
- Use a variety of vegetables: In addition to corn, this relish includes bell peppers, onions, and celery. You can also add other vegetables, such as cucumbers, carrots, or zucchini.
- Choose the right vinegar: The type of vinegar you use will affect the flavor of the relish. White vinegar is a good all-purpose choice, but you can also use apple cider vinegar or rice vinegar for a more mellow flavor.
- Add some sweetness: Sugar or honey is used to balance out the acidity of the vinegar. You can also use a natural sweetener, such as maple syrup or agave nectar.
- Season to taste: Be sure to taste the relish before you serve it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Mrs. Ina's Corn Relish is a delicious and versatile condiment that can be enjoyed in a variety of ways. It's perfect for topping hot dogs, hamburgers, and sandwiches, or it can be used as a side dish or snack. With its sweet, tangy flavor and crunchy texture, this relish is sure to be a hit at your next gathering.
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