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

Cheesy Pumpkin Appetizer!

Tweet

These cheese pumpkins are so cute, and they are not just for Halloween. They would be a perfect starter for Thanksgiving also! I paired them with Ritz Buttery Thin Munchables. I have never had these crackers before, but they are light and bite size, making them perfect for the strong cheddar taste of the pumpkins!

Cheesy Pumpkin Appetizer

(Makes 10 Pumpkins)

10 tablespoons Cheddar cold pack Cheese

2 teaspoons finely chopped Nuts

5 butter flavored Pretzel Sticks

10 pieces tiny fresh Parsley leaves

Chop up the nuts until very fine.

Scoop each tablespoon of cheese into a ball. 

I wore gloves, and rolled the balls between my 

hands to get the correct look.

Place the balls of cheese on a piece of wax paper

or parchment paper. Place in freezer for about 5 minutes,

so they can become firm.

Start scoring lines on the cheese balls, 

so that they resemble pumpkins. Start

in the center, and draw a line from the top

to the bottom center. Do this about 7- 8 times

around each cheese ball.

Here is the completely scored cheese ball.

Snap each of the pretzel sticks in half. On each cheese ball,

place a parsley leaf at the top of the cheese. Take the

pretzel stick and insert it in the top of the cheese to

resemble the pumpkin stem. As you insert the pretzel,

grab a piece of the parsley to secure it as the pretzel goes in.

Tap the bottom of the cheese ball on the chopped

nuts. They should cover the bottom.

All done. Do this to each cheese ball.

If at any time the cheese becomes too soft to

work with, pop it in the freezer for about 5 minutes.

You can serve them all together on one plate,

or go for the homespun look, and serve on a 

cutting board. You could put several on a cutting board.

That would look great! or,

a cheesy pumpkin on an fall inspired appetizer plate.

There is no wrong way!

You could also use cheese that is flavored, such as a

smoked cheddar or a port wine cheese. Of course, your favorite

crackers always fit this recipe!

Happy Halloween!!

Stop by later for more Halloween Happenings!

Onion Dip~A Classic Revisited

Tweet

Everyone has an appetizer that brings back memories for them. For me, it is Onion Dip! I can remember, way back when I was little, onion dip being served in our house, when someone special came to visit. The recipe was the mayo, sour cream and the onion dip packet all mixed together. Well, now this dip is served in my house, but the dip has been taken up a notch and this recipe is a special one.

 Onion Chip Dip

(adapted from Country Living)

1 tablespoon Olive Oil

1 large Onion

1 clove Fresh Garlic

1 1/2 teaspoons Worcestershire Sauce

1 teaspoon Dijon Mustard

1 teaspoon low sodium Soy Sauce

1 teaspoon Salt

1/2 teaspoon Black Pepper

1/8 teaspoon ground Thyme

1 cup Sour Cream

Heat the olive oil in a skillet over medium high heat.

Add the onion. Stir occasionally.

Cook until the onions become golden brown, about 10 minutes.

Add the garlic and cook for 2 minutes.

Remove the pan from the heat. 

Add worcestershire sauce,

mustard,

soy sauce, salt, pepper, and thyme.

Put mixture in a bowl, and let it cool completely.

Stir in the sour cream and mix well.

Cover and chill for at least 2 hours.

Serve with crackers!

Enjoy!

Thanks for joining me today!

Try and stop by tomorrow for our 

comfort food salad!!

See you then!