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

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 5%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 31.2g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 316mg
  • Calcium: 19mg


  • 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)


  1. Place first 3 ingredients in a food processor, and pulse 5 times or until finely chopped.
  2. 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.
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