My first recipe this week is Southern Corn Relish! If you have never had this delightful dish, you will want to give it a try! It reminds me more of a salsa, but I get the relish similarities also. It is a fun dish to make, with so many different and all fresh ingredients, and if you don't have a particular ingredient, substitute something you have! This relish holds up well in the fridge, so making it ahead of time is a great idea.
Southern Corn Relish
( makes enough for 4-5 )
(printable recipe at end of page)
2 cups of Corn cut off the cob
1/2 cup diced Onion
3/4 cup Apple Cider Vinegar
1/4 cup diced Red Pepper
1/4 cup diced Green Pepper
1/4 cup chopped Tomato
1/4 cup chopped Cucumber
1/4 cup packed Brown Sugar
Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.
To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.
Add the cut corn, chopped onions and apple cider vinegar to a large pot.
Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
For more #FarmersMarketWeek recipes, please scroll down the page!
Thanks Ellen from Family Around The Table and Christie
A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Monday’s Farmer’s Market Week Recipes
- Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
- Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
- Black Bean and Corn Salad by Palatable Pastime
- Blaukraut by A Day in the Life on the Farm
- Blueberry Cream Cheese Muffins by Tip Garden
- Bruschetta Chicken Tacos by A Kitchen Hoor's Adventures
- Dandelion Jelly by Daily Dish Recipes
- Farmers Market Chicken Pasta Salad by The Redhead Baker
- Herb Salad with Lemons by Culinary Adventures with Camilla
- Herb Vegetable Orzo Salad by Jolene's Recipe Journal
- Lamb Burger with Purslane Aioli by The Spiffy Cookie
- Lemon Garlic Scape White Bean Dip by Savory Moments
- Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mexican Street Corn by Our Good Life
- Open-Faced Tomato Sandwiches by Cookaholic Wife
- Southern Corn Relish by The Freshman Cook
- Spinach Ricotta Pierogies by Cindy's Recipes and Writings
- 2 cups of Corn cut off the cob
- 1/2 cup diced Onion
- 3/4 cup Apple Cider Vinegar
- 1/4 cup diced Red Pepper
- 1/4 cup diced Green Pepper
- 1/4 cup chopped Tomato
- 1/4 cup chopped Cucumber
- 1/4 cup packed Brown Sugar
- Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.
- To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.
- Add the cut corn, chopped onions and apple cider vinegar to a large pot.
- Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
- Use your relish however you want. It can be used as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!
Southern Corn Relish
Yield: 4-5
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