For corn relish.
Fry bacon in a
oom temperature, topped with corn relish (recipe follows).
Corn Salsa:.
Heat 2
To make Crunchy Corn Relish: Melt butter in a large
/2 teaspoons sugar and corn to pan; cook 3 minutes
Arrange the lavash bread on a flat surface and spread evenly with the corn relish.
Mix together the cottage cheese and tuna.
Spoon the cottage cheese and tuna mixture over each lavash.
Add salad vegetables to the top and roll up firmly to enclose.
Cut in halves and garnish with the snow pea sprouts.
Enjoy.
Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
Bring to boiling; boil 1 minute.
Pour over vegetables; stir well.
Refrigerate, covered, overnight, stirring occasionally.
Spoon relish into glass jar and tightly cover.
Store in refrigerator up to 1 week.
Beat cream chesse in a bowl on high for 2 min or until smooth
Add relish and beat on mid until combined
Put in a severing dish sprinkle around some chips and enjoy.
Drain the liquid from the corn, reserving 1/2 cup.
Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry mustard, salt and pepper in a small saucepan.
Bring to boiling; pour over vegetables.
Cover with plastic wrap. Refrigerate overnight, stirring occasionally.
Yields 10 servings (5 cups).
ender.
To start the corn relish, preheat a medium-size skillet
Remove husk from corn. Scrub with stiff brush
In a bowl, combine drained corn and cooking oil.
In a small saucepan, combine sugar, vinegar, minced onion, salt and celery seed.
Cover and bring to boiling, reduce heat and simmer 2 minutes.
Add to corn mixture, cover and cool.
Refrigerate several hours or until thoroughly chilled.
Drain to serve.
Makes approximately 3 cups.
In bowl, combine drained corn and cooking oil.
In a small saucepan, combine sugar, vinegar, minced onion, salt and celery seed.
Cover and bring to boiling; reduce heat and simmer 2 minutes.
Add to corn mixture; cover and cool.
Refrigerate several hours or until thoroughly chilled.
Makes about 3 cups.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Heat grill.
Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix.
Set aside.
Remove excess fat from pork.
Mix oil and taco seasoning; brush on pork.
Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center.
Serve with corn salsa.
n another small bowl. Brush corn with lime juice mixture, then
In a food processor beat cottage cheese until very smooth.
Add relish, beat until well combined.
Keep refrigerated. Best made a few hours ahead.
Stir the relish into the sour cream until blended.
Chill until ready to serve.
Remove seeds from pepper and finely chop. Comb. corn, pepper,mustard, and mayonnaise together in medium bowl, and mix well.
Spoon corn relish into screw-top jar and serve immediately or refrigerate.
parsley, egg, panko flakes and corn in a large bowl, stir
To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic,