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