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How To make Corn Cakes with Sweet Pepper Relish
RELISH:
2 ts Olive oil, extra-virgin
1 md Bell pepper, red; seeded &
-finely chopped 1 md Bell pepper, green; seeded &
-finely chopped 2 Garlic clove; peeled &
-minced 2 T Lime juice
1/4 ts Sugar
1/4 ts Salt
2 ts Cilantro, fresh;
-finely chopped CORN CAKES:
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 T Milk
2 Eggs
3/4 ts Tabasco sauce
3 T Green chilies; canned,
-chopped, drained 1 c Corn kernels; frozen,
-defrosted 1 ts Butter, sweet; cut into
-slivers RELISH: In a large skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saute 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro. Refrigerate until completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15 minutes.
In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish.
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Fresh Colonial Corn Relish Recipe ~ Noreen's Kitchen
Greetings! Let's continue getting ready for our 4th of July celebrations with a great side dish that can be thrown together quick the day before or the day of, and enjoyed right away. This is best, however when allowed to sit for a day or so to get the flavors all mingled.
This corn relish is inspired by or first visit to Colonial Williamsburg in Virginia where we had the pleasure of eating at Christianne Cambpell's Tavern. They served this relish on the side of every main course on the menu. Rick still talks about it to this day! He really enjoys corn relish!
This is a fresh version of the relish but still inspired by the original colonial recipe. I also have a version of this that I can in pint jars. I will have to share that one later in the summer. You are going to love it when you can crack open a jar of this refreshing summer salad in the middle of the winter. Pure heaven!
This can be thrown together very quickly and is full of fresh ingredients. You can use fresh corn that is cut from the cob in which case I would use 12 ears of corn, or enough to give you about 6 cups. I have used a 2 pound bag of locally grown frozen shoepeg corn that I love and just thawed under running cold water and drained. Worked out great. I also use frozen corn for the relish that I can. I cannot see going to all the hard work when frozen veggies are such high quality. When I can get the local frozen corn I know that it is GMO free and organic. That is something I like a lot.
I added fresh red and green bell peppers, red and white sweet Vidalia onions and chopped celery along with a sweet and sour, dressing with lovely spices that is reminiscent of the Amish sweet and sour dressing and also reminds me of my dressing for three bean salad.
I hope you give this one a try. It is a little different and sometimes that is just what you want.
I hope you try it and I hope you love it!
Happy Eating and Happy Independence Day!
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Grilled Salmon with Bacon & Corn Relish - Salmon with Warm Sweet Corn and Bacon Relish Recipe
Learn how to make a Grilled Salmon with Bacon & Corn Relish recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Salmon with Bacon & Corn Relish recipe!
Corn Fritter Recipe with a Yoghurt Dip | How to Make Corn Fritters
This corn fritter recipe is bursting with crunchy sweet corn. Serve along with a side salad and the yoghurt dipping sauce for the perfect light meal.
So if you would like to learn how to make corn fritters then just follow this corn fritter recipe.
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More Vegetarian Recipes
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CORN FRITTER RECIPE
Ingredients
1 Cup | 125g Flour
2 Eggs
¼ Cup | 60ml Milk
3 Cups Corn (fresh, frozen, canned)
½ Red Pepper
Handful of Coriander | Cilantro
Juice of half a lime
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Teaspoon Paprika
¼ Teaspoon Chilli Powder
Oil for frying
½ Cup Greek Yoghurt
½ Red Chilli
Small handful of Coriander | Cilantro
Juice from ½ a lime
Instructions
Mix together the flour, eggs, and milk in a large sized mixing bowl with a whisk until combined.
Add the remaining ingredients.
Use a wooden spoon to fold the fitter batter together until well combined.
Heat a fry pan over medium heat and add a tablespoon of oil.
Use ½ cup measuring cup to scoop out the batter and pour into the pan.
Cook the fritters for 3-4 minutes each side.
To make the dipping sauce for the fritters thinly slice the chilli and coriander.
Add to the yoghurt along with the lime juice.
Stir to combine.
Serve the fritters with the dipping sauce and a side salad.
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Recipe: Creamy Curried Corn Relish
Rediscover your love for creamed corn with this fresh, curry-spiked relish. Sweet corn pairs beautifully with aromatic curry, making it a great burger topper or side for grilled chicken.
Recipe:
Creamy Curried Corn Relish
Prep time: 10 min.
Total time 20 min.
Serves: 4 to 6
2 ears corn, husks and silks removed
1/2 cup (125 mL) mayonnaise made with olive oil
2 tbsp (30 mL) finely chopped cilantro
1 tbsp (15 mL) lime juice
2 tsp (10 mL) curry powder
1 clove garlic, minced
Directions:
1. Grill corn on BBQ preheated to medium-high heat, for 8 to 10 min., turning frequently, or until well-marked and tender. Remove cobs from grill.
2. Using a sharp knife, cut corn kernels from cob. Cool corn till barely warm.
3. Toss corn kernels with mayonnaise, cilantro, lime juice, curry powder, and garlic.
Tip: Use to top burgers or serve with grilled chicken.
Tip: 1 ear of corn equals about 3/4 cup (175 mL) kernels
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Canning: Corn Relish and Carrot Cake Jam... Memories with Jerry & Sherry Farmer (#1019)
Break out the canning jars… it’s time to hot bath! Can some classic corn relish as you learn about the history of canning and even the meaning of the word relish. Visit with Tim’s parent, Jerry and Sherry, as they share some memories about how their families brought food to the table, canning, root cellars and more. Nicki shares a dessert canning recipe of Carrot Cake Jam perfect on 3-Ingredient biscuits.
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