Great Day Kitchen, 7/1 - Corn Relish & Garlic Slaw - KMPH FOX 26 | Central San Joaquin Valley News Source

Great Day Kitchen, 7/1 - Corn Relish & Garlic Slaw

Chef, Bryan Miller, from the River Steakhouse at Eagle Mountain Casino in Porterville, visits the Great Day Kitchen to prepare some delicious 4th of July side dishes.



1½ cups frozen corn (may substitute fresh cooked corn or canned corn)
1 tablespoon water (for cooking corn)
½ cup apple-cider vinegar (may substitute white vinegar)
? cup sugar
1 heaping teaspoon Kosher salt (about half that amount if using regular table salt; see Notes)
½ teaspoon celery seed (see Notes)
½ teaspoon yellow mustard seed (see Notes)
¼ teaspoon Tabasco or other hot pepper sauce (or to taste; optional)
1 large jalapeno pepper (about 2 tablespoons chopped; may substitute green bell pepper if you prefer)
1 or 2 green onions (scallions; you want about 2 tablespoons, chopped)
2 tablespoons diced red Bell Pepper
Jalapeno pepper slices for garnish (very optional)


Place the frozen corn and a tablespoon of water in a microwave-safe covered dish and microwave until done (about 5 minutes for my microwave; your mileage may vary). When done, drain, and pour the corn into a small mixing bowl.

Meanwhile, combine the vinegar, sugar, Kosher salt, celery seed, yellow mustard seed, and hot pepper sauce (if using) in a small saucepan. Bring the mixture to a simmer on medium stovetop heat. Simmer for 2 minutes. Remove from heat and allow to cool.

While the vinegar mixture is cooling, wash the jalapeno peppers and cut them lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Chop the peppers into very small dice (or use a mini food processor). You want about 2 tablespoons, but measurements don’t need to be exact. Add the peppers to the mixing bowl with the corn, then wash your hands with soap and water to remove the hot jalapeno oil from your skin.

Wash the green onions, peel off the outer skins, and chop off the root ends. Dice the onions finely until you have about 2 tablespoons (measurement does not need to be exact) and add to the mixing bowl with the corn. Then add the diced bell pepper to the bowl.

Add the cooled vinegar mixture to the mixing bowl with the corn and stir briefly to combine. Pour the relish into an airtight container. Refrigerate until ready to serve. I often like to garnish with a slice of jalapeno pepper when serving.


If you love garlic, you will love this recipe. Making the dressing the day before will make a better salad. The rest time will allow the dressing flavors to marry.

Place the cabbage in a large bowl and toss in the dressing well. Serve immediately. This recipe makes enough for 5 servings.

Ingredients for the Garlic Vinaigrette:

6 garlic cloves, crushed or minced
2 tablespoons cider vinegar
1 tablespoon white wine vinegar
6 tablespoons vegetable oil
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 teaspoons celery seed

Ingredients for the Salad:

1½ pounds of green or savory cabbage, shredded (about ½ of a large cabbage)
1 large carrot, grated
1 green or red jalapeno pepper (optional but tasty)

Combine, eat and enjoy!

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