This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table. Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal. I love doing appetizer buffets, because they offer so much variety and will invariably have at least an item or two to suit everyone’s tastes. Plus, if you are asking guests to contribute, appetizers are often less intimidating than a full-fledged potluck dish for the non-cookers on your guest list.
I threw this relish together while preparing for a fun visit with our Four Square group from church. This will satisfy the palates of friends who enjoy a spicy bite in their hors d’oeuvres. Mine was on the hot side and you can tame it down in two ways if you prefer milder heat – 1) remove the veins and seeds from the jalapeno before mincing and 2) only use half the jalapeno. Regardless of the heat level you like, this simple relish is DELICIOUS on crackers spread with cream cheese and the colors are festive and inviting.
This would be another great item to put in canning jars with a decorative lid and ribbon and add to your list of frugal and well-received gift ideas. This recipe made about 6 cups, so you could probably get six of the cute half-pint jars made and it would be so inexpensive per jar. Wouldn’t it be gorgeous in a basket with some home baked bread and other holiday goodies!!??!!
Glenda’s Corn Relish
- 16 oz bag of frozen sweet corn, thawed
- 1 red bell pepper, diced fine
- 1/3 cup white or red onion, minced
- 1 jalapeno, minced fine (remove seeds and veins for less heat)
- ½ cup fresh parsley, chopped fine
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 3 Tablespoons of sugar, more or less, to taste
I mince the onion and jalapeno very fine and I do a small dice on the red pepper. This is going to be more a matter of preference, but normally you will not want BIG chunks of any one vegetable topping your crackers. You want these flavors to meld and be one, letting the veggies be the texture, but the combination of all of them to be the flavor.
Once all the vegetables are chopped, I mix them in my Pampered Chef Batter Bowl. Because I can snap the lid on and slide it right into the fridge, it’s the perfect choice for allowing this yummy relish to marinate for a few hours, before serving.
Chop the parsley and stir it into the veggies. (I think you could just as easily substitute cilantro and then use lime juice in place of the vinegar. This recipe leaves lots of room for variations, so be creative. I can imagine it with some chopped avocado, too.)
Whisk the oil, red wine vinegar and sugar together to make the dressing/marinade. Pour over the veggies. Salt and pepper to taste. Cover and refrigerate until ready to serve.
I served it as one of several appetizers and desserts for our little gathering. I wish I had gotten a picture of it on the crackers with cream cheese, because it’s so pretty, but we were just to busy gobbling it. 🙂 This picture shows several of the items on our appetizer buffet. You’re going to love the homemade summer sausage. But that’s another post.
Think fun, frugal and tasty when you’re planning treats for your holiday spread or for gifts. This corn relish should be on your list!
This recipe is linked to Tasty Tuesday.