Corn Relish

Corn Relish

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

Prep Time

05

Minutes

Total Time

4:09

Hrs:Mins

Makes

2

cups

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
  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.

Makes 2 cups relish
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Here's a great companion to your favorite grilled or roasted turkey, chicken or beef.
Variation
Hey, partner! Add a little Southwest style by stirring in a 15-ounce can of black beans that you've rinsed and drained.

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*:
    Exchanges:
    • 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.