cowboy corn relish

Fresh Colonial Corn Relish Recipe ~ Noreen's Kitchen

Описание:

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!

Get the recipe here:
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You'll Need:

10 oz frozen corn, thawed
1/4 cup diced red onion
1/2 small green bell pepper, diced
1 jalapeno pepper, seeds and pulp discarded, diced
1 jar (2oz) diced pimentos
3 tbs light molasses
4 tbs cider vinegar
1/2 tsp dry mustard

Procedures : Combine all ingredients and refrigerate at least 3 hours. Keeps about 5 days. Serve with meats or on (dare I say?) hot dogs