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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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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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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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Disclaimer - Some of these may be affiliated links.
Corn bread :Thomas Toast R Cakes go great with chilli foe the fall.
Cornbread- Thomas Toast R Cakes goes great with chilli you will not be disappointed.
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Culinary Carrie: Southern Corn Relish
Ingredients:
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/2 tsp celery seed
• 1/4 tsp salt
• 2 cups corn kernels cut off cob
• 1 medium sweet red pepper, small chop
• 2 green onions, thinly sliced
• 1/4 cup sugar
• 1/8 tsp crushed red pepper flakes
Procedure:
1. Combine vinegar, water, sugar, celery seeds, salt and pepper flakes in small saucepan. Bring to a boil
2. Lower heat and simmer 5 minute
3. Combine corn, sweet red pepper and green onion in bowl
4. Pour hot liquid over vegetables
5. Cool to room temperature
6. Transfer to clean tight lidded container
7. Cover and refrigerate. This will last up to one month
How to Can Corn Relish | Weird but SO GOOD!
Straight from grandma’s table to your kitchen, this corn relish is a sweet and sour balance that is something unique. While this may not be a recipe you've tried before, with sweet corn, bell pepper, and spices, it's a relish that you're sure to love!
PRINT the recipe:
USDA Canning Guide (see page 6-28):
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Skip ahead:
00:00 Intro
00:39 Preparing the cabbage and corn
01:47 Preparing the onion and peppers
03:54 Adding the remaining ingredients
05:57 Cooking the mixture
06:20 Adding the Clear Jel mixture
08:33 Adding the mixture to the jars
10:35 Processing the jars
11:40 Finishing up the jars
13:23 Tasting the corn relish
INGREDIENTS
- 5 cups shredded cabbage
- 14 cups sweet corn, cooked, cut off and measured
- 2 cups diced onion
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 tbsp ground mustard
- 2 tsp turmeric
- 1 1/2 tbsp kosher salt
- 1 cup sugar
- 4 1/2 cups white distilled vinegar (5%)
- 3 tbsp Clear Jel
INSTRUCTIONS
- Have pint jars sterilized and waiting with prepared lids and rings.
- In a large 8-quart stock pot, combine the cabbage, sweet corn, onion, bell peppers, ground mustard, turmeric, kosher salt, sugar, and vinegar. Stir to combine and bring to a boil over medium heat.
- Once boiling, keep stirring occasionally. Then reduce the heat to keep a low boil. Cook at a low boil for 30 minutes.
- Once the corn relish is cooked, whisk together 3 tbsp water with the Clear Jel until smooth. Remove the corn relish from the heat. While stirring the corn relish, drizzle in the Clear Jel and water mixture until fully incorporated. Return the corn relish to the heat and bring it to a simmer for 2 minutes, or until the corn relish is bubbling throughout the mixture and slightly thickened. Note: the relish will not be overly thick from the Clear Jel, but just slightly tighter.
- Distribute the corn relish into the prepared 10 pint jars. Fill the jars leaving ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 15 minutes.
- Once finished, remove the jars from the canner, and set them aside for 24 hours. When ready to consume, store opened jars in the refrigerator.