209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

Easy Corn Relish

2 cups fresh corn- taken off the cob
3 tablespoons cooking oil
1/2 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon celery salt
chopped onions and sweet
red and green peppers to
suit individual taste (We like
lots of onions and peppers.)

Blanch corn and slice off the cob. mix corn and oil. In small saucepan combine, sugar, vinegar, salt and celery seed. Cover and bring to boil, reduce heat, simmer for two minutes. Add to corn mixture, cool. Drain to serve. Makes about 3 cups.

Southwestern Corn Chowder

Ingredients:
1/2 pound of cubed ham
1 (16 1/2 ounce) can cream style corn
1 11 ounce can whole kernel corn
1 (4 ounce) can chopped green chilies
1 cup sour cream
1 cup milk

Combine ham, both kinds of corn and chilies. Cook
over medium heat, stirring occasionally until the
mixture just comes to a boil. This will take about
2-3 minutes. Reduce heat to low, and stir in the
sour cream and milk. Cook 3-4 minutes longer until
heated through, stirring occasionally. 6 servings

Freezing Corn: Shuck the corn, fill sink with ice and water, blanch corn in steaming water for 3 minutes, immediately put in ice water. Remove kernels from the cob. Put kernels in a ziploc baggie, place in freezer.