Spicy Corn Relish

"Making special condiments is something of a summer ritual for my mother and me. Corn relish adds spice to otherwise plain chicken tenders or roast pork." -Nancy Smith Midgette, Gibsonville, NC


16 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 5 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 31.2 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 316 mg
Calcium 19 mg


2 cups chopped Vidalia or other sweet onion
2 cups chopped celery
1 cup chopped green bell pepper
2 cups cider vinegar
1 1/3 cups sugar
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 (4-ounce) jars diced pimiento, drained
4 cups fresh corn kernels (about 8 ears)


Place first 3 ingredients in a food processor, and pulse 5 times or until finely chopped.

Combine vinegar and the next 6 ingredients (through pimiento) in a large Dutch oven, stirring to dissolve sugar. Stir in onion mixture and corn; bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.

Nancy Smith Midgette,

Cooking Light

August 2004
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