Corn Relish

Yield:

Makes 3 1/4 cups

Recipe from

Nutritional 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

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

Preparation

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.)

Note:

Adele Q. Brown,

August 2004