corn relish

Jalapeno Corn Relish

kernel corn (drained)

jalapenos (seeded (partially, if desired), finely diced)

red onion (diced)

red bell pepper (seeded, diced)

garlic (finely minced)

water

apple cider vinegar

brown sugar

curry powder

sea salt

black pepper

In a large bowl, combine the corn, jalapenos, red onion, bell pepper and garlic. Set aside. For a milder heat, remove all jalapeno seeds. For hotter relish, leave in seeds as desired.

Stir together the remaining ingredients in a small sauce pan. Heat on the stove to a low boil, stirring frequently until the sugar has dissolved.

Pour the vinegar and spice mixture over the corn mixture.&nbsp;

Cover and refrigerate for one hour or more before serving.

My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I’ve had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD’s chef, shared the recipe with me. I’ve scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.

FOOD’s Amazing Cilantro Tofu Sandwich

soy sauce, preferably tamari

ginger

garlic clove,

shallot

jalapeño

cumin seeds, lightly toasted and ground

honey

lime juice

lime zest

canola oil

generous bunch cilantro, finely chopped

white corn

red bell pepper, roasted

yellow bell pepper, roasted

Salt and pepper

tofu

Hass avocado, thinly sliced

Sliced heirloom or good roma tomatoes, in season only

sandwich bread

Vegenaise

Arugula

Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.

Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.

Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.

Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.

For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.

These Crispy Fish Tacos topped off with a homemade Grilled Corn Salsa are perfect for your next Taco Tuesday, picnic, or backyard gathering. They are easy to make and some of the freshest tacos you'll ever make.

Crispy Fish Tacos with Grilled Corn Salsa

sparkling water

flour tortillas,

cod fish fillet,

all-purpose flour

cornstarch

organic egg

limes

cilantro leaves

garlic powder

tsp pink sea salt

tsp black pepper

sour cream, optional

cabbage,

sriracha, optional

corn kernels

avocados,

oz cherry tomatoes, halved

red onion, chopped

Grill corn on the cob for 3 to 5 minutes per side or until slightly charred.

Remove corn kernels from the cob and place in a large bowl along with red onion, tomatoes, 1/2 tsp salt, 1/2 tsp black pepper, cilantro leaves, and avocado. Squeeze lime juice over ingredients and mix.

Cut fish filets into large chunks and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Whisk (paid link) flour, cornstarch, egg, and 1/2 tsp garlic powder in a large bowl. Slowly pour in Mountain Valley Sparkling Water. Lightly stir until combined.

Heat skillet at medium-high heat and add an inch of cooking oil. Dip fish in the batter and fry for 3 minutes per side.

Serve with soft tortilla shells and shredded cabbage. Top with corn salsa. 

Potato daisies with corn relish dip

x 1kg pkt frozen chips

sour cream

btl corn relish

shallots, ends trimmed, thinly sliced

Step 1

Preheat oven to 200°C. Cook chips following packet directions. Combine sour cream, corn relish and shallots, in a small serving bowl. Place on a serving plate. Arrange the chips around the dip. Serve.

Easy corn relish recipe with both sweet &amp; hot peppers, and tangy green olives to can and use for topping everything from burgers to nachos.

Spicy Corn Relish Recipe with Olives (Water Bath Can)

sweet red pepper, (about 2 large)

jalapeno peppers ((can omit for less spice))

onion

green olives (or black olives)

vinegar (option: 3.5 cups vinegar + 1/2 cup bottled lime juice)

honey (optional*)

dry mustard

salt, (to taste)

black pepper, (to taste)

garlic powder ((do not use fresh))

cayenne, (optional)

turmeric, (optional)

cumin. (optional)

Add all the ingredients into a large nonreactive stockpot. Bring to a boil, reduce heat and simmer for 25 minutes.

While the relish is cooking, prepare your boiling water canner, 6-7 pint jars, and lids. See this video for more details. (See notes for canning alternative.)

Using one warm pint jar at a time, pack the relish into the jar, leaving 1/2 inch headspace. Run a non-metallic spatula inside the jar to release air bubbles. Attach lid to be finger-tip tight (not too tight) and place in rack of canner over simmering water. Repeat with remaining jars (if you are left with some that won't fill a jar, keep it in the refrigerator to eat right away).

Lower rack into water in canner, bring to a boil and start timing 15 minutes to process the jars, adjusting for elevation. Lower heat a bit to keep the water so it&#39;s not boiling too hard (check throughout the process to make sure it&#39;s evenly boiling).

When the timer goes off, remove the canner lid, turn the heat off and let the jars sit in the water for 5 minutes. Then remove the jars one at a time to a towel lined surface where they won't be disturbed for 12-24 hours.

After cooled, remove the rings and check all the seals by gently trying to remove lids. Fully sealed lids should not move. Any that aren't sealed can be refrigerated.

Label and date the lids and store the jars in a cool, dark place for up to 18 months.

Top 5 corn relish recipes from across the web

The most viewed corn relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jalapeno Corn Relish

FOOD’s Amazing Cilantro Tofu Sandwi...

Crispy Fish Tacos with Grilled Corn...

Potato daisies with corn relish dip

Spicy Corn Relish Recipe with Olive...

Top 5 corn relish recipes from across the web

The most viewed corn relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeno Corn Relish

FOOD’s Amazing Cilantro Tofu Sandwi...

Crispy Fish Tacos with Grilled Corn...

Potato daisies with corn relish dip

Spicy Corn Relish Recipe with Olive...

The most viewed corn relish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine