corn recipes help pls

ont_gal

16 years ago

I have a beautiful batch of cobbed corn to do something with

I would really like to do some corn relish

I have had some in the past that I loved,but had never made any of it myself.

Would any of you have a really good recipe for corn relish you could share?

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Comments (5)

glenda_al
16 years ago
Not a lover of corn relish, but this one looks really good.

check it out

Here is a link that might be useful: corn relish
bee0hio
16 years ago
Dh makes it every year & in fact made/canned several pints last evening. It's delish & it comes from the Kerr canning book:

Corn Relish

20 ears corn
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped onion
1 cup chopped celery
1 TBSP salt
1 1/2 cups sugar
2 1/2 TBSP mustard seed
1 tsp celery seed
1/2 tsp tumeric
2 1/2 cups white vinegar
2 cups water

Drop ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut from cob; measure, there should be 10 cups. Combine corn with remaining ingredients & boil 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, srew band firmly tight. Process in Boiling Water Bath 15 minutes. Yield: 5-6 pints.
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Here are two of my recipes for you to check out. Someone is bound to hit the right one sooner or later...hopefully before Thanksgiving! CORN CASSEROLE #1 1 can niblet corn, undrained 1 can creamed corn 1 cup shredded cheddar cheese 1 cup sour cream Â¨Ã¶ cup butter plus 1 tbsp. 2 eggs, lightly beaten 1 box Jiffy corn muffin mix In a medium sized bowl, mix corn & cheese together Melt the butter; mix with the sour cream and eggs Add to the corn mixture and blend well. Pour into a greased casserole dish. Bake at 350Â¢Âª for 1 Â¨Ã¹ hrs. Or: CORN CASSEROLE #2 1 can niblet corn 1 can creamed corn 4 eggs, beaten 1/4 cup milk 1 tsp. sugar Salt Pepper Town House or Ritz crackers, crushed 2 tbs. butter Mix together first seven ingredients. Top with crushed crackers and dot with butter. Bake at 350Â¡Ã for ? (Uh oh...don't know why I left out the time. Knowing me...I probably made it up and never got around to adding the baking time! LOL You could probably figure it out easy enough!) ~Sandy~
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This hasn't got cornstarch in it but has always worked for me: 1/2 cup less two tablespoons flour 2 tablespoons cocoa powder 1/2 tsp baking powder 3 eggs 1/2 cup caster sugar 1 tablespoon hot water Sift together the first three ingredients. Grease and line your Swiss roll pan with greased parchment paper. Set oven to 400F. Lay a tea towel on the kitchen counter and generously sprinkle with more caster sugar. Beat eggs with sugar with an electric whisk until very pale and creamy and thick. The colour should be very pale yellow. Sift the flour mixture over the egg mixture and fold in gently with a metal spoon. Stir in the hot water. Pour into the prepared pan and level. Bake about 12 minutes until cake springs back when gently pressed with your finger. Immediately turn the cake out onto the prepared tea towel. Trim the crisp edges off then roll up and allow to cool.
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Totally different taste with another cheese, at least for me. I've made a mexicorn "soup" with American cheese and frozen corn with peppers and onion. The cream cheese and the butter on this is so good and great for a holiday dinner. I've done the other with hamburgers, steak and the like.
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hayjud_mn
16 years ago
I grilled Corn-on-Cob last night, so I took a picture of it. Someone last week wanted to know how to grill it. I just peel it, remove all the silk, brush it lightly with oil and put it directly on the grill. I love it when it's browned!

{{!gwi}}
ont_gal
Original Author
16 years ago
oh thank you all very much!
kayjones
16 years ago
I would just take it off the cob, blanch it and freeze it - can you imagine the wonderful taste when cold weather is here? It will beat any canned corn you can buy and it's a LOT cheaper!

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corn recipes help pls

Comments (5)

glenda_al

bee0hio

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corn recipes help pls

Comments (5)

glenda_al

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