Corn Relish is a wonderful accompaniment to any grilled meat, while corn relish isn’t too spicy, it makes a great addition when you want to add a little something extra to a meal. This corn relish goes well with corn chips, or even fresh veggies.
Corn Relish
Yield: approximately 7 cups.

2 cups frozen corn
1 cup chopped yellow onion
1 cup chopped red onion
2 cups chopped, seeded tomatoes (I like to use whatever is the freshest)
1 large green bell pepper, chopped
1 cup sugar
1 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon ground tumeric

In a large saucepan combine all ingredients. Bring to a boil, reduce heat, simmer uncovered for 20 to 30 minutes or until thickened. Store in the refrigerator for up to 3 weeks.

Corn Relish goes well with grilled chicken, corn chips, or even as a light and refreshing salad.
This recipe was adapted from Taste of Home Cookbook

Roasted corn salsa is a wonderful salsa to put on roasted meats, or even to have as a side dish. Using fresh roasted corn is what makes this type of salsa taste so good. This is the perfect salsa to make on a day when you are going to be grilling outside, roast your corn early, and then you can enjoy fresh tasting salsa with your meal.
Roasted Corn Salsa
Yield: approximately 2 1/2 cups.

2 ears of corn
1 3/4 cups plum tomatoes, roasted, peeled, seeded, and chopped
2 jalapeno chilies roasted, peeled, seeded, and chopped
1 cup red onion, chopped
2 cloves garlic, chopped fine
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons of fresh cilantro, chopped

Soak corn in water for about 20 minutes before grilling. You could also broil the corn, whether you broil or roast the corn on a grill, grill until golden. Remove husk, and cut corn from the cob, save the kernels of corn. Place the kernals of corn, and all other remaining ingredients into a bowl and mix well. Cover and refrigerate for a couple of hours before serving.

Black bean and corn salsa is a delicious and fresh tasting salsa. Black bean and corn salsa is from the Salsa cruda family, meaning this is several ingredients that are roughly chopped, and put together. Black bean and corn salsa is perfect to put on tacos, burritos, or even to serve with tortilla chips when you are looking for something different.

Photo by Another Pint Please

Black Bean and Corn Salsa
Yield: 3 cups
2 (16 ounce) cans black beans, rinsed
1 (16 ounce) bag frozen white corn
1 large red bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 cup cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoon balsamic vinegar
2 teaspoons cumin
1 teaspoon salt

Mix all ingredients together in a bowl. Allow flavors to marry for a couple of ours before serving. Store black bean and corn salsa in a covered container in the refrigerator.