Best 5 Refrigerator Corn Relish Recipes

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**Refrigerator Corn Relish: A Flavorful Condiment for All Occasions**

Brighten up your meals with the vibrant colors and tangy flavors of refrigerator corn relish, a versatile condiment that adds a burst of freshness and crunch to any dish. This delectable relish is crafted with sweet corn kernels, crisp bell peppers, tangy onions, and a hint of jalapeño for a touch of spice. It's a perfect accompaniment to grilled meats, fish, tacos, hot dogs, and sandwiches, or as a topping for salads, nachos, and even pizza. With its vibrant colors and bold flavors, this refrigerator corn relish will elevate your culinary creations to new heights. Dive into the diverse collection of recipes within this article, ranging from a classic corn relish to variations featuring unique ingredients like pineapple, mango, and roasted red peppers. Discover the perfect recipe to tantalize your taste buds and add a pop of flavor to your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED CORN RELISH



Old-Fashioned Corn Relish image

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

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

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

CORN RELISH



Corn Relish image

I had to task my tiny brain for what to post as my 50th recipe, well this are it!!!!! I love this stuff, it's a fantastic side dish and serves well on a picnic!!! Served cold. I got the recipe from my friends George and David Jarroll who's momma owned the Country Road Inn, near Drennen (Summersville) WV. All the credit for it...

Provided by Dave T.

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 7

1 can(s) corn, white or yellow kernel style
1 Tbsp green onion, minced fine
1 Tbsp celery, minced fine
1 Tbsp green bell pepper, minced
1 Tbsp red bell pepper, minced
1 1/2 c white sugar, splenda may be substituted
1 c apple cider vinegar

Steps:

  • 1. Drain corn well.
  • 2. In a saucepan heat vinegar, and sugar mixture to a boil. Remove from heat and allow to cool.
  • 3. Mix peppers, celery, onion together and add to corn, mix with a spoon. Pour vinegar and sugar mixture over corn mixture and let cool in refrigerator before serving. Relish is ready to serve as soon as it cools.
  • 4. Swap the corn out for carrots and it's a whole other side! This version would be served cool also
  • 5. It may be stored in a sealed container for several days. Enjoy!!!

PERFECT CORN RELISH



Perfect Corn Relish image

This colorful corn relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 11

6 ears fresh corn, shucked
1 1/2 cups cider vinegar
3 tablespoons sugar
1/2 teaspoon turmeric
3/4 teaspoon mustard powder
1 tablespoon mustard seed
1 tablespoon coarse salt
1 dried bay leaf
4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces
2 red bell peppers, finely diced
1 large red onion, finely diced

Steps:

  • Fill a medium pot with water, and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Using tongs, transfer corn to a platter; let cool. Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cobs (to yield about 3 cups); set aside.
  • Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot. Bring to a simmer over medium-high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine. Bring to a boil; immediately remove from heat, and let stand 5 minutes.
  • Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.
  • Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 86 g, Fat 1 g, Fiber 3 g, Protein 3 g, Sodium 172 g

CORN RELISH III



Corn Relish III image

I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste.

Provided by Vivian Herren

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h30m

Yield 128

Number Of Ingredients 13

2 quarts sweet corn kernels
4 cups chopped cabbage
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup white sugar
2 tablespoons ground dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon ground turmeric
1 quart apple cider vinegar
1 cup water

Steps:

  • In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
  • Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 19.2 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.5 g, Sodium 57.1 mg, Sugar 2.1 g

REFRIGERATOR CORN RELISH



Refrigerator Corn Relish image

This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 2 pints

Number Of Ingredients 13

3 ears corn
2/3 cup apple cider vinegar
1/3 cup water
1/3 cup raw brown (turbinado) sugar
1 tablespoon mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
2 garlic cloves, sliced
1 small or medium red bell pepper, finely diced
1 small or medium green bell pepper, finely diced
1 serrano or jalapeño chile, minced (more to taste)

Steps:

  • Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside.
  • In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add peppers, garlic and chile and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilized pint jars. Seal and allow to cool. Store in the refrigerator.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 4 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 49 grams, TransFat 0 grams

Tips:

  • Choose fresh, sweet corn for the best flavor.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse the corn before using.
  • Chop the vegetables into small pieces so that they are easy to eat.
  • Use a sharp knife to chop the vegetables so that they don't get bruised.
  • Add the vegetables to the relish in the order listed in the recipe. This will help to ensure that they cook evenly.
  • Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for the amount of time specified in the recipe.
  • Stir the relish occasionally to prevent it from sticking to the bottom of the pot.
  • Once the relish is finished cooking, remove it from the heat and let it cool slightly before serving.
  • Store the relish in a covered container in the refrigerator for up to 2 weeks.

Conclusion:

Refrigerator corn relish is a delicious and easy-to-make condiment that can be used to add flavor to a variety of dishes. It is perfect for picnics, potlucks, and barbecues. It’s also a great way to use up leftover corn. With so many variations to choose from, you're sure to find a recipe that you and your family will love. So next time you're looking for a quick and easy way to add some flavor to your meal, give refrigerator corn relish a try!

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