I am looking for a recipe/ideas about a relish/salsa to top crab cakes, with corn as the primary ingredient. The cakes are very simple, with some peppers and old bay. Want a relishy topper, without cilantro or black beans....any ideas???
I usually throw together some corn, red pepper, red onion, lime juice, cumin and olive oil. A little salt and pepper does the trick. Maybe a little diced avocado, because I like it.
The secret trick is to toast the corn kernels in a dry pan for a bit, until they're a bit browned on the surface. I'm not sure it's exactly a relish though.
If you're looking for a true "relish", then here's a recipe:
Queen B does corn relish or salad just as I do, though I add a little garlic and a touch of red wine vinegar. I definitely add the avocado, yum. I made some today in fact! I grill or sauté the corn sometimes, but today, I did not even cook the corn, it was so sweet and fresh; I just cut it off the cob, tossed it with diced red onion, diced red bell pepper (or orange), diced avocado, halved cherry tomatoes and added the dressing. It is really tasty.
For a ‘true’ corn relish, try this. I have made it three times, for canning, and it turned out beautifully:
18 ears of corn
2 cups chopped sweet red peppers
2 cups chopped green peppers
1 quart chopped celery
1 cup chopped onions
2 cups sugar
3 cups white vinegar
2 tbs salt
2 teas. celery seed
1/4 cup flour
2 tbs hot mustard
(1 tsp ginger)
(1 tsp allspice)
1 tsp ground tumeric
- Simmer corn for five minutes. Dip into cold water. Cut kernals from cob.
- Combine corn, peppers, celery, onions, sugar, 1 cup water, vinegar, salt and celery seeds. Simmer 15 minutes.
- Combine flour and 1/2 cup water. Add mustard and tumeric. Add to corn mixture. Simmer 5 minutes, stirring constantly.
Pack into containers. Sterilize.