Best 5 Spicy Corn Relish Recipes

**Spicy Corn Relish: A Flavorful Condiment to Elevate Your Meals**

Brighten up your culinary creations with a burst of flavor using our tantalizing Spicy Corn Relish recipe. This delectable relish is a symphony of sweet corn, crisp bell peppers, and a touch of heat from jalapeños, all harmoniously blended in a tangy vinegar dressing. Whether you're grilling, roasting, or just looking to add a zesty kick to your favorite dishes, this relish is the perfect accompaniment. And with our collection of diverse recipes, you'll discover endless ways to incorporate this versatile condiment into your culinary adventures. From classic corn relish to unique variations like pineapple corn relish and bacon corn relish, there's a recipe for every taste and occasion. So, get ready to embark on a flavor journey with our Spicy Corn Relish, and transform your meals into extraordinary culinary experiences.

Here are our top 5 tried and tested recipes!

SPICY CORN AND BLACK BEAN RELISH

Spicy Corn and Black Bean Relish image

This relish can be served as a salad or garnish with a Southwestern meal-it's especially good with chicken.--Gail Segreto, Elizabeth, Colorado

Provided by Taste of Home

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups fresh or frozen corn, cooked
1 can (15 ounces) black beans, rinsed and drained
3/4 to 1 cup chopped seeded anaheim chili peppers
1/8 to 1/4 cup chopped seeded jalapeno peppers
1/4 cup vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine corn, beans and peppers. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill.

Nutrition Facts : Calories 128 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

SPICY CORN RELISH

Spicy Corn Relish image

Provided by Barbara Kafka

Categories quick, condiments

Time 28m

Yield 4 cups

Number Of Ingredients 12

Ingredients

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

Steps:

Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams

CORN FRITTERS WITH HOT & SPICY ORIENTAL RELISH

Corn Fritters With Hot & Spicy Oriental Relish image

I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted.

Provided by Galley Wench

Categories Corn

Time 25m

Yield 12-14 fritters

Number Of Ingredients 15

Ingredients

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)
3 tablespoons vegetable oil
1 onion, peeled and very finely chopped
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, peeled and crushed
2 tablespoons plum sauce
1 sprig fresh cilantro (to garnish)

Steps:

Make the relish.
Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
Add the chilies and garlic, stir-fry for 1 minutes.
Remove from heat and allow to cool slightly.
Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
Set aside.
FRITTERS:.
Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
Place in bowl with whole corn kernels.
Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
(If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
Drop 6 heaping tablespoons batter in pan.
Fry until golden brown or about 1 minute per side.
Transfer fritters to plate lined with paper towels.
Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Nutrition Facts : Calories 198.7, Fat 14.6, SaturatedFat 2.5, Cholesterol 18.9, Sodium 130.7, Carbohydrate 16.4, Fiber 1.9, Sugar 2.3, Protein 3

MINI CORN DOGS WITH SWEET AND SPICY PEPPER RELISH

Mini Corn Dogs with Sweet and Spicy Pepper Relish image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup ketchup
1/4 cup pickled hot peppers, diced
1/4 cup pickled sweet peppers, diced
1 egg
1 (8.5-ounce) package corn muffin mix
2 teaspoons garlic powder
2 teaspoon onion powder
3/4 cup milk
1/2 cup all-purpose flour
1 package cocktail franks
Vegetable oil, for frying
20 (6-inch) wooden skewers

Steps:

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

SPICY CORN RELISH

Spicy Corn Relish image

Number Of Ingredients 6

Ingredients

1 jar Stonewell Kitchens Spicy Corn Relish
1 can Black Beans; drained and rinsed
2, 3 cups Cherry Tomatoes; quartered
1 Avocado; cut in small cubes
1/2 cup Cilantro, chopped
4 ounces Pepper Jack Cheese; cut in small cubes

Steps:

Mix all ingredients together. Chill.

Tips:

For the best flavor, use fresh corn kernels. If fresh corn is unavailable, frozen corn kernels can be used.

To make the relish spicier, add more jalapeño peppers. Remove the seeds and ribs of the peppers before chopping to reduce the heat.

If you don't have a food processor, you can chop the vegetables by hand. Just be sure to chop them finely so that they blend well together.

The relish can be stored in an airtight container in the refrigerator for up to 2 weeks.

Serve the relish as a condiment for grilled meats, fish, or poultry. It can also be used as a topping for tacos, burritos, or nachos.

Conclusion:

Spicy corn relish is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a new way to add flavor to your meals, give spicy corn relish a try!