Southern Corn Relish / #FarmersMarketWeek

Tweet

Welcome to #FarmersMarketWeek! I hope you will join me this week as I join a group of blogging friends sharing recipes you can make with veggies, spices, honey, jams, herbs, meats, fruits, basically anything you can buy at a farmers market! So many ways to go, and such a fun challenge!
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. 

Use your relish on anything! Maybe as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!

Thank you for stopping by today, and I hope you enjoy the Southern Corn relish!

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

Southern Corn Relish
Yield: 4-5

Author: The Freshman Cook
ingredients:
• 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
instructions:
How to cook Southern Corn Relish
1. 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.
2. 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.
3. Add the cut corn, chopped onions and apple cider vinegar to a large pot.
4. Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.
5. 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!
https://www.thefreshmancook.com/2019/08/southern-corn-relish-farmersmarketweek.html
corn relish, side dish, veggies, easy to make,
side dish, dips, appetizer
Created using The Recipes Generator

Ghostly Hollows Dip

Tweet

This dip is a fantastic way to kick off your Halloween Dinner Party, bring to an office celebration, a pot luck,  or add to the party buffet. It's full of everything everyone loves; salsa, cream cheese, guacamole and ghost chips!

Ghostly Hollows Dip 

To make ghost chips:
20 Flour Tortillas
3/4 teaspoon Garlic Powder
3/4 teaspoon Ground Coriander
3/4 teaspoon Paprika
1/4 teaspoon Ground Black Pepper
Ghost Cookie Cutter

To make Salsa:
4 Roma Tomatoes
1/2 Large Onion
1 Serrano Pepper
1 teaspoon Garlic Powder
1 teaspoon Fresh Cilantro
Dash Salt

To make guacamole:
 2 Avocados
1 Small Tomato
1/4 cup Onion
Dash Lemon Juice
1/4 teaspoon Garlic Powder

You also need:
8 ounces Cream Cheese~softened
2-3 tablespoons Sour Cream

To make the ghost chips, cut out the chips with your
cookie cutter. I got 4 ghosts out of every tortilla.
  Keep the scraps and bake them to use in tortilla
soup or in another recipe.

Place the ghosts on a cookie sheet covered with parchment
paper. You could also spray the sheet with pan spray
instead of using the parchment. Preheat oven to 350 degrees.

In a small bowl, mix together the garlic powder,
ground coriander, paprika, and pepper.

Lightly spray the tortillas with pan spray.

Sprinkle the ghosts with the dry mix. I sprinkled half with
the dry mix and half with garlic powder only.
Both taste great!
Bake for 5-8 minutes or until just a little brown on the edges.

Let's make Salsa!
Cut the 4 roma tomatoes in half.

Cut the halves in quarters.

Chop the quarters into bite size pieces.

Put the chopped tomatoes in a bowl, and cut the
ends off of the onion.

Peel the onion, and cut the onion in half. Take the half
and cut 3-4 slices from it.

Chop the slices into bite size pieces.

Chop the top and bottom off of the serrano chili.
Wear gloves if possible, and be careful of inhaling the
aroma of the pepper. It is extremely strong, and it can
make you cough, and feel as if it is in your throat. You
also should be careful to not get any pepper
juice on your skin. It itches!!

Cut it down the middle.

Wash the peppers under cold water. This is where you
need to be careful of the aroma. While you hold the
pepper under cold water scrape the seeds and the
insides until the inside of the seed is bare.

It should look like this. Slice each piece down
the length of it.

Chop each piece into very small pieces.

Cut about 7 leaves of cilantro. Roll them together
and chop into very small pieces.

Now, our guacamole!
I didn't take a lot of pics for this, but it is pretty
much what we did for the salsa.
Peel 2 avocados.
Place in bowl.
Smash them down with a fork.
Chop your small tomato, and put it in with the avocado.
Chop your onion, like we did when we made salsa.
Add it to the tomatoes and avocados.
Add the lemon juice and garlic powder.
Mix or smash together.

Add the cream cheese to the salsa.
It should be soft to mix easy.

Place the salsa cream cheese mix in a pie plate.
Level it across the top.

Add the guacamole on top of the salsa.
Add a circle of sour cream.
I wish I would have made the sour cream in the shape
of a tombstone. It would have looked
great with ...

the dancing ghosts!!
(Scary music here!)
Enjoy!

Thanks for joining me today.
See you next time for our
Creature from the Deep Soup!

Homestyle Salsa & Baked Tortilla Chips

Tweet

The salsa we made today is the perfect appetizer. It is easy to transport for our picnic, and it is bursting with flavor that keeps on coming. I used flour tortillas to make the baked chips. They are a little healthier anyway! It's hard to describe how tasty this is. I think you are just going to have to make this and check it out for yourself!

 

Homestyle Salsa

6 Roma Tomatoes

Pinch Salt

2 tablespoons Lime Juice

1/4 cup Yellow Onion~finely chopped

1 clove Garlic~minced

1 Jalapeno Pepper

2 tablespoons Fresh Cilantro~chopped

1 teaspoon Mexican dried Oregano

1/2 teaspoon Mexican Ground Cumin

Flour Tortillas

1 Egg

Cut the top off the tomatoes.

Cut the tomatoes in half.

Cut the halves in half.

Take your knife and slide it under the pulp and 

take the seeds and pulp out. Throw the 

pulp away. Do this to each tomato.

Slice each piece of tomato, then

slice it the other way, so it is diced.

It should be in about 1/2" pieces.

Do this to each piece of tomato.

Place the diced tomato in a colander, add the pinch of salt,

and let the tomatoes drain for about 15 minutes.

Finely chop the onion.Place in a bowl.

Chop off the top of the Jalapeno. Finely chop the piece

into fine pieces.

Trim the Jalapeno. Discard the seeds. Slice down 1/2 of 

the pepper, and then chop the slices.

Add the Jalapeno to the onion.

Add the finely minced garlic, and the chopped cilantro.

Add the oregano and cumin.

Add the tomatoes and mix well.

Cover and place in the fridge for about 1 1/2 -2 hours.

This will give the salsa time to let the flavors intermingle,

and really makes it taste good. You can eat it right away if

you need to.

Cut the tortillas into triangles. Place on a cookie

sheet in a single layer.

Make an egg wash. Crack an egg in a bowl, 

add 2 tablespoons of water. Whisk together.

Brush each chip with the egg wash.

Sprinkle the chips with garlic powder.

Cook in the oven at 350 degrees for at least 10 minutes

For darker chips, bake longer.

Enjoy this delicious appetizer!

Thanks for joining me today!
I hope you like this appetizer as much as I did!

Please join me tomorrow for Very Berry Parfaits!

The Freshman Cook is on Facebook & Twitter!