Southern Corn Relish / #FarmersMarketWeek

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Welcome to #FarmersMarketWeek! I hope you will join me this week as I join a group of blogging friends sharing recipes you can make with veggies, spices, honey, jams, herbs, meats, fruits, basically anything you can buy at a farmers market! So many ways to go, and such a fun challenge!My first recipe this week is Southern Corn Relish! If you have never had this delightful dish, you will want to give it a try! It reminds me more of a salsa, but I get the relish similarities also. It is a fun dish to make, with so many different and all fresh ingredients, and if you don’t have a particular ingredient, substitute something you have! This relish holds up well in the fridge, so making it ahead of time is a great idea.

Southern Corn Relish

( makes enough for 4-5 )(printable recipe at end of page)2 cups of Corn cut off the cob1/2 cup diced Onion3/4 cup Apple Cider Vinegar1/4 cup diced Red Pepper1/4 cup diced Green Pepper1/4 cup chopped Tomato1/4 cup chopped Cucumber1/4 cup packed Brown Sugar

Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.

To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.

Add the cut corn, chopped onions and apple cider vinegar to a large pot.

Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.

Use your relish on anything! Maybe as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!

Thank you for stopping by today, and I hope you enjoy the Southern Corn relish!For more #FarmersMarketWeek recipes, please scroll down the page! Thanks Ellen from Family Around The Table and Christie A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!Monday’s Farmer’s Market Week Recipes

Baba Ganoush (Roasted Eggplant Dip) by Books n’CooksBanana Spice Waffles with Peanut Butter Syrup by Family Around the TableBlack Bean and Corn Salad by Palatable PastimeBlaukraut by A Day in the Life on the FarmBlueberry Cream Cheese Muffins by Tip GardenBruschetta Chicken Tacos by A Kitchen Hoor’s AdventuresDandelion Jelly by Daily Dish RecipesFarmers Market Chicken Pasta Salad by The Redhead BakerHerb Salad with Lemons by Culinary Adventures with CamillaHerb Vegetable Orzo Salad by Jolene’s Recipe JournalLamb Burger with Purslane Aioli by The Spiffy CookieLemon Garlic Scape White Bean Dip by Savory MomentsLemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceMexican Street Corn by Our Good LifeOpen-Faced Tomato Sandwiches by Cookaholic WifeSouthern Corn Relish by The Freshman CookSpinach Ricotta Pierogies by Cindy’s Recipes and Writings

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Southern Corn RelishYield: 4-5

Author: The Freshman CookINGREDIENTS:

2 cups of Corn cut off the cob1/2 cup diced Onion3/4 cup Apple Cider Vinegar1/4 cup diced Red Pepper1/4 cup diced Green Pepper1/4 cup chopped Tomato1/4 cup chopped Cucumber1/4 cup packed Brown Sugar

INSTRUCTIONS:

Prepping all your ingredients first makes putting this recipe together quick and easy. Make sure to cook the 2 corn cobs in boiling water for 10 minutes. The average cob has 1 cup of corn on it. Use white corn, bi-color or yellow, whichever is your favorite.To easily remove the corn from the cob, and save your fingers, cut the tip off the bottom, and insert a corn holder in the top. Hold the corn with the holder and cut the corn off.Add the cut corn, chopped onions and apple cider vinegar to a large pot.Add the rest of the ingredients. Stirring the pot often, boil for 15 minutes. Let cool.Use your relish however you want. It can be used as a dip with chips, as a side dish, or spread some over a nice, hot, right off the grill, juicy steak!