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Corn Relish

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Red pepper sauce, mustard seed and onion give this relish a feisty flair.

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(2 Ratings)

2 Ratings

5 spoons 100%

4 spoons

3 spoons

2 spoons

1 spoons

Member Reviews (1)

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PREP TIME
5 Min
TOTAL TIME
4 Hr 9 Min
SERVINGS
2

1: can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed

2: tablespoons chopped green 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

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1 Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
2 Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
3 Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days.

Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

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Expert Tips

Here's a great companion to your favorite grilled or roasted turkey, chicken or beef.

Hey, partner! Add a little Southwest style by stirring in a 15-ounce can of black beans that you've rinsed and drained.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Tablespoon)

Calories 25

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,

Cholesterol 0mg;
Sodium 50 mg;
Total Carbohydrate 6 g

(Dietary Fiber 0g,

Protein 0g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 2.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1/2 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 11/30/2006 12:32:11 PM REPORT ABUSE Wendy sue said:

Rating:

I have been a big fan of corn relish all my life. My mother and I used to grow THE best sweetcorn and we''d spend an entire week making corn relish! It was delicious! My mother can''t do the garden thing anymore and I don''t have the time to devote to it either so I figured I was out of luck for corn relish. Then I came across your recipe! I thought "no way could it be as good as our homemade preserved corn relish"! But it was! I use the DelMonte Summer Crisp corn and this stuff is fabulous and very very easy! Thank you Betty Crocker!

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