Corn Chow-Chow

recipe
This mustard-laced relish gets better the longer it sits. It pairs well with beans, such as our Savory Soup Beans, or peas, black-eyed peas, or crowder peas. Cane syrup is golden, thick, and very sweet; use dark corn syrup in its place if you can't find it.

Yield:

8 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Caloriesfromfat 8 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 11 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 145 mg
Calcium 7 mg

Ingredients

1 cup water
2 cups frozen whole-kernel corn
1 tablespoon whole-grain Dijon mustard
1 tablespoon cane syrup
2 teaspoons cider vinegar
1/2 teaspoon celery salt
1/3 cup finely chopped onion
1/4 cup finely chopped red bell pepper

Preparation

Bring the water to a boil in a small saucepan. Add corn; cover, reduce heat, and simmer 5 minutes. Drain.

Combine mustard, syrup, vinegar, and celery salt in a medium bowl, stirring with a whisk. Add onion and bell pepper, stirring to coat. Stir in corn. Let stand at least 30 minutes before serving.

Note:

Ronni Lundy,

January 2004
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