With tortillas, you can whip up this sweet canned corn relish that tastes like you spent hours in the kitchen making it. The flavor of fresh summer corn may be yours all year round! Canning is great because it extends the time you get to savor the delicious, fresh tastes of summer vegetables far into the end of the growing season. You may save a lot of money if you purchase in bulk and store it, which is particularly useful if you have a garden or fruit trees.
In addition, there is nothing that compares to the feeling of accomplishment you get when you stock your pantry and garage with handmade goodies in jar after jar for your loved ones to enjoy. Our enthusiasm is doubled when we discover jars of handmade corn relish. Use it as a condiment on grilled meats, such as burgers, hot dogs, sandwiches, and fish; add it to a cheese omelet or pasta salad; sprinkle it over tacos or burritos; or make a Summer salad by combining black beans, tomatoes, onions, and cilantro. You can do everything you can imagine. Use only the finest, freshest corn for the greatest taste. If kept correctly, this corn relish can keep for at least a year. Corn's delicious summer flavor is now available year-round. These jars are also great to give as presents. Yes, let's go into action. The onions should be minced. Use the same method with the celery ribs and red and green bell peppers. Corn must have its hulls and silks removed, and the kernels must be cut off the cobs. Put everything in one saucepan and cook it. Mix in the rest of the ingredients and bring to a boil while stirring to dissolve the sugar. Simmer, uncovered, for approximately 20 minutes, or until the veggies are soft. Put the contents of the pot into hot, sterilized jars, leaving a quarter of an inch of head space, and cover them tightly. Ten minutes in a pot of boiling water should do it. It's best to wait a week or two before eating the relish so that the vinegar flavor may settle down. A cold, dark spot is ideal for storing the jars. The shelf life is at least a year. Refrigerate for up to two months after opening. Enjoy!
canned corn relish
Preserve the season's delicious corn by turning it into a relish that can be used on everything from hot dogs and burgers to salads and more. Full of canned maize, as well as cucumbers, onions, bell peppers, and cherry tomatoes. You may put them in jars and store them in the pantry or you can store them in the fridge. This is a recipe for a sweet corn relish that, I'm delighted to report, goes well with hot dogs. If you like corn relish on your hotdog, of course. For a little snack in the afternoons, I've been using a spoon to help myself from the jar in the fridge. Anyhow, the market has been stocked with gorgeous, fresh ears of corn, and we couldn't help but make a batch of corn relish to preserve for the winter. Here is the procedure you need to take. Cucumbers, onions, and bell peppers should be pulsed: Pulse the cucumbers, onions, and bell peppers in a food processor for only 3 or 4 pulses, so that they are still discernible from each other and not puréed, working in batches if required. Simultaneously boil the following while mixing in the other ingredients: Combine all of the ingredients in a large, heavy-bottomed pot (about 4 to 6 quarts in capacity). Put in the corn, tomato, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed, and crushed cumin. Get it boiling. You should bring it down to a slow simmer. Turn the heat down to low and cover the pot for 25 minutes. Put into containers with a scoop: Corn relish may be preserved by placing it in sterilized jars and sealing them. Refrigerated, the relish will keep for up to six weeks. Use on pork, hot dogs, or tacos.
canned corn tortillas
You simply need two simple ingredients to make tortillas from canned corn at home that taste much superior to store-bought varieties. For tacos, quesadillas, and other Mexican staples, try these gluten-free corn tortillas. There's nothing quite like a fresh batch of handmade tortillas. The manufactured tortillas sold in supermarkets throughout the United States can't compare to those baked from scratch with fresh maize. As it turns out, if you get the hang of it, making corn tortillas at home is almost too simple to be true. To make tortillas, you need just masa harina (corn flour), water, a tortilla press (a rolling pin can do, but a tortilla press is much easier), and a hot griddle. To make tortillas, you'll need masa harina, a kind of maize flour. Masa harina is a kind of maize flour that has been treated with calcium hydroxide, sometimes known as "lime," to release the niacin in the corn, making it more nutritious and simpler to digest. Without a tortilla press, you may flatten the dough for corn tortillas using a big pan, a flat-bottomed glass casserole dish, a cutting board, or even a thick, heavy book. Be careful to sandwich the dough ball between two plastic sheets to stop it from sticking. Homemade corn tortillas may be rolled out using a rolling pin. Still, sandwich the dough ball between 2 pieces of heavy plastic (we recommend using a plastic freezer bag cut into 2 squares). Then, roll to the thickness you want. The rough edges aren't a problem since they add to the item's authentic, handmade quality. However, a biscuit cutter of about five inches in diameter may be used to cut out precise circles from tortillas. 
canned corn pancakes
The inside of these corn pancakes has a custardy, pillow texture. For the best consistency, use cream-style canned corn in this dish. Pancakes are a great breakfast option since they take little time to prepare yet taste great. The inside of these corn cakes resembles custard. That's what makes them so mouthwateringly tasty. The tender inside sets these pancakes apart from the traditional kind. Also, every meal has a few corn kernels pieces. The corn prepared in the cream technique adds the perfect amount of smoothness. You can locate all of the ingredients for these corn pancakes in the baking section of your local grocery store. Perhaps you already have everything you need in your kitchen. A can of cream-style corn, flour, sugar, baking powder, salt, an egg, and butter are all you need to make these corn pancakes. The use of canned cream corn is the greatest thing about this recipe for corn pancakes. These pancakes get their mild sweetness from the creamed corn. In addition, the pancakes take on a fluffy, custard-like consistency. Creamed corn from a can is a great go-to ingredient since it's so convenient to have on hand. Making these corn pancakes is a breeze. In no time at all, they will be sizzling on the griddle. The whole recipe is provided below, however, we will provide some pointers to ensure your first attempt is a success. The preparation of these pancakes requires just two bowls. To combine the dry ingredients, use a single bowl. The liquids should be combined in a separate dish. Next, mix the contents of the two containers. To finish, add the butter that has been melted and whisk it in. 
canned corn tacos
Tacos night can be taken to the next level with the help of these scrumptious accompaniments. These condiments, which range from chips to canned corn salad on the cob from Mexico, are certain to be a hit. The taco is Mexico's greatest culinary contribution to the world. I'm not trying to downplay Mexico's achievements; we simply think tacos are awesome. Tacos are packed with mouthwatering ingredients including tender ground beef seasoned with exquisite spices, juicy tomatoes, fiery peppers, crunchy lettuce, sweet onions, fragrant cilantro, tasty sour cream, smooth guacamole, fiery salsa, and crumbly cheese. Then picture all that deliciousness encased in a soft tortilla. To put it simply, our mouth is having a blast! Whoever thought of tacos first should be honored. Tacos are incredible, but they are hardly a balanced meal. An authentic fiesta calls for some additional fixings. It's not only the tacos themselves that make dinner memorable, but the accompaniments and beverages as well. Don't stress about not knowing what to pair with tacos. Allow us to be of assistance. And we have collected the finest examples! We've included ten of our favorite accompaniments to tacos below. These accompaniments are great with either traditional Mexican soft tacos or crispy American hard shell tacos. You're probably aiming for a Mexican theme if you're having tacos at your next party, and you probably already have some salsa on hand to go with them, so there's not much work involved here. 
Additional points if you order a side of guacamole and/or cheese dip, but it's not essential. The second reason chips are great is because they're filling, so they'll assist your buddies to avoid snacking on anything unhealthy. Full bellies make for a joyous celebration. Mexican corn pudding is a great option for dessert if you want to round out your savory meal. It meets the majority of dietary needs with its inclusion of sweet corn kernels (a vegetable), milk, cheese, and eggs (all dairy products) (protein). Everything is fine with tacos except for the carbohydrates. Tacos and corn pudding go wonderfully together, and they round out a meal nicely. You can't have a traditional Mexican meal without the addition of elote, a delicious corn dish. Though its foreign name may suggest otherwise, this dish is rather easy to prepare. Throw some corn on the griddle and spread it with mayonnaise and sour cream. Cojita, feta, or queso fresco cheeses, as well as chile powder, go well on top.
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