Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...

2 12-ounce cans whole kernel corn, drained (save the liquid) In a 4-cup glass measure, add enough water to reserved liquid to equal 1¼ cups. Add celery, green pepper, onion and sugar; heat 3 to 4 ...

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn ...

Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes.

Alta Folkers from Olin, Iowa, wrote in looking for some help in finding a recipe for making corn relish. She said her late mother, who was of German descent, used to make this frequently when she was ...

In Mary Sue Milliken and Susan Feniger’s relish, day-fresh sweet corn brings a bright note, contrasting the richness of the oil, avocado, vinegar and pepper. Heat one-half cup of the olive oil in a ...

Swordfish that swims off our coast this time of year is spectacular on the grill. With fresh corn relish, you get the best of the sea and fields in this region. Plenty of lime juice and ample fresh ...

Add Yahoo as a preferred source to see more of our stories on Google. This undated photo provided by America's Test Kitchen in August 2018 shows grilled southwestern steak tips with tangy corn relish ...