Best 4 Red Pepper And Corn Relish Recipes
In the realm of culinary delights, the Red Pepper and Corn Relish stands as a vibrant and delectable condiment, ready to elevate your taste buds to new heights. This versatile relish is a symphony of flavors, textures, and colors, featuring the sweet crunch of red peppers, the succulent plumpness of corn kernels, and a medley of aromatic spices.
Journey through the diverse recipes showcased in this article and discover the magic of the Red Pepper and Corn Relish. From the classic relish recipe, a staple in kitchens for generations, to the tantalizing variations that add a unique twist to this beloved condiment, each recipe promises a culinary adventure.
Indulge in the traditional Red Pepper and Corn Relish, where the harmonious blend of red peppers, corn, onions, and celery is elevated by a tangy vinegar dressing. Experience the zesty kick of the Spicy Red Pepper and Corn Relish, where jalapeños ignite a fiery dance on your palate. For a touch of sweetness, embrace the Tropical Red Pepper and Corn Relish, featuring pineapple and mango, or explore the smoky depths of the Roasted Red Pepper and Corn Relish, where roasted red peppers impart an irresistible charred flavor.
As you explore the depths of this article, uncover the secrets to crafting the perfect Red Pepper and Corn Relish. Learn how to select the ripest peppers, the plumpest corn, and the freshest herbs to ensure a relish that bursts with flavor. Discover the art of balancing vinegar and sugar to achieve the ideal tangy-sweet equilibrium.
Whether you're a seasoned home cook or just starting your culinary journey, the Red Pepper and Corn Relish is an essential addition to your recipe repertoire. Its versatility knows no bounds, as it complements grilled meats, fish, and poultry, enlivens sandwiches and wraps, and adds a pop of color and flavor to salads and tacos.
So, embark on this culinary adventure and let the Red Pepper and Corn Relish ignite your taste buds and transform your meals into unforgettable experiences.
RED PEPPER AND CORN RELISH
Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 9
Steps:
- Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
- In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 33.5 mg, Sugar 0.9 g
BLACKENED SNAPPER, RED PEPPER SAUCE, CHEESE GRITS AND CORN RELISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h20m
Yield 4 portions
Number Of Ingredients 18
Steps:
- For the relish: In a bowl, blend the corn, green onions, yellow onions, vinegar, vegetable juice and some salt and pepper, mixing well. Hold in the refrigerator for 30 minutes to 1 hour to marinate.
- For the grits: Warm the chicken stock in a deep saucepan over medium-high heat. Bring stock to a simmer, then add the salt and pepper. Reduce the heat to medium. Next slowly add the grits. Whisking continuously, cook until thickened, 10 to 12 minutes. Once cooked, taste and season with salt and pepper. Then hold warm for serving.
- For the sauce: Heat a pan with the grapseed oil. Then add the onions and cook until caramelized, 3 minutes. After cooking the onions, reduce the heat to medium-low and add the apple juice. Allow the juice to reduce for 1 minute, then add the pepper puree. Stir to incorporate the flavors and simmer for 5 minutes, then remove from the heat.
- For the fish: Heat a heavy-bottom pan over high heat. Add the grapeseed oil and warm for 2 minutes. Then sprinkle the skin-side of the fish with the blackening seasoning and sear on the skin side for 3 minutes. After "blackening" the skin side, flip, reduce the heat and cook for another 3 minutes on the fleshy side. When fully cooked, scoop 2 ounces of the sauce on a plate followed by some grits. Top with the cooked fish. Finally top a corner of the fish with some relish.
ROASTED SALMON WITH RED PEPPER AND CORN RELISH
Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. From Bon Appetit, June 2002.
Provided by Vicki Butts (lazyme)
Categories Seafood
Time 1h
Number Of Ingredients 20
Steps:
- 1. Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
- 2. For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
- 3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and saute until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; saute 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.)
- 4. Stir parsley into relish. Season to taste with salt and pepper.
- 5. For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes.
- 6. Transfer to platter. Spoon relish over salmon and serve.
CORN AND RED PEPPER RELISH
Steps:
- Boil the corn. Puree the garlic, green onions, and red pepper in a food processor. Mix together yogurt, mayo, mustard, worcestershire sauce, the puree, and the remainder of the ingredients in a bowl. Add the corn (cooled) last. Serve chilled.
Tips:
- Choose the ripest and freshest red peppers and corn. This will ensure the best flavor and texture in your relish.
- Use a variety of colors of peppers. This will add visual interest and flavor to your relish. Try using red, orange, and yellow peppers.
- Don't overcook the peppers and corn. They should be tender but still retain some of their crunch.
- Use a food processor to chop the peppers and corn. This will give you a more even and consistent chop.
- Taste the relish before adding more vinegar or sugar. You may not need as much as the recipe calls for.
- Let the relish rest for at least 24 hours before serving. This will allow the flavors to meld together.
Conclusion:
Red pepper and corn relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for topping hot dogs, hamburgers, and brats, or using as a dipping sauce for chicken fingers or onion rings. It's also a great way to use up leftover peppers and corn. So next time you're looking for a flavorful and easy-to-make condiment, give red pepper and corn relish a try.
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