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Corn Relish

Yield Makes 3 1/4 cups

Ingredients

  • 1 1/2 cups cooked corn
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1 thinly sliced small white onion
  • 1 minced garlic clove
  • 1/4 cup white vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calcium 4 mg
  • calories 27
  • caloriesfromfat 9 %
  • carbohydrate 6 g
  • cholesterol 0 mg
  • fat 0 g
  • fiber 1 g
  • iron 0 mg
  • protein 1 mg
  • satfat 0 g
  • sodium 86 mg

How to Make It

  1. Place 1 1/2 cups cooked corn in a large saucepan with 1/4 cup diced red bell pepper, 1/4 cup diced green bell pepper, 1 thinly sliced small white onion, 1 minced garlic clove, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 2 tablespoons sugar, and 1/2 teaspoon salt. Bring to a boil over medium-high heat (the pan will contain only a small amount of liquid), then reduce heat to low and simmer 5 minutes. Remove from heat. Let the relish cool approximately 1 hour before serving. Serve as a condiment with hot dogs and hamburgers, or with grilled steak or chicken. (The relish may be stored in an airtight container in the refrigerator for up to 4 weeks.)