See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

Corn relish
how much frozen corn would you recommend for making corn relish to feed 90 people - having a mexican fiesta for 70th birthday
A typical recipe to make 4 garnish size servings:

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed (Corn, frozen 10 oz=1 1/4 cups kernels. 16 oz=1 2/3 cups kernels)
2 tablespoons chopped bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

So for 90 servings, 23 times this recipe would be 46 cups or about 26 pounds frozen corn. It is better after a day or 2 in the fridge.

Acorn and black bean salsa would be even more authentic:

5 times this recipe-
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped (for milder fla)vorm sub bell peppers for most of the jalapeno
1/4 cup lime juice
1/2 teaspoon salt

E-Mail: (optional)