In the Kitchen

Servings: 10 cups Ingredients 8 cups cubed and toasted cornbread 6 (½ inch thick) slices French bread, cubed 3 tablespoons vegetable oil 2 cups chopped celery 1 large onion, chopped 2 cups fresh or frozen corn kernels ¼ cup finely … Continue reading →

Make a batch of this delicious corn relish and you’ll have it on hand for months. Use this relish as a condiment at any meal and enjoy the taste of fresh corn all year. Yield: About 1 ½ cups relish. … Continue reading →

Yield: 2 ½ to 3 cups. Ingredients 4 ears sweet corn, shucked 1 mango, diced 1 (15-ounce) can black beans, rinsed and drained Juice of 1 lime ½ teaspoon minced jalapeño pepper 2 tablespoons chopped cilantro 1 teaspoon vinegar ½ … Continue reading →

Yield: 4 servings. Ingredients 8 to 10 cherry or grape tomatoes, halved 1-½ cups fresh corn kernels, cut from cob 1 sweet red pepper, cut into thin julienne strips ½ medium-size green pepper, cut into thin julienne strips 1 small … Continue reading →