Corn Chow-Chow

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

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 8%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 11g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 145mg
  • Calcium: 7mg

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

  1. Bring the water to a boil in a small saucepan. Add corn; cover, reduce heat, and simmer 5 minutes. Drain.
  2. 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.
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