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Corn Relish

Name: Corn Relish
Prep time: 5 min
Total time: 4 h 9 min
Yield: 2
Cuisine: Southwestern
Ingredients: 1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed; 2 tablespoons chopped green bell peppers; 1 tablespoon finely chopped onion; 1 jar (2 ounces) diced pimientos, drained; 1/2 cup sugar; 1/2 cup white or cider vinegar; 1/2 teaspoon celery seed; 1/4 teaspoon salt; 1/4 teaspoon mustard seed; 1/4 teaspoon red pepper sauce

Prep 5 min
Total 4 hr 9 min
Ingredients 10
Servings 2

Red pepper sauce, mustard seed and onion give this relish a feisty flair.

Ingredients

1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce

Directions

1

Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
2

Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
3

Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

Here's a great companion to your favorite grilled or roasted turkey, chicken or beef.
Hey, partner! Add a little Southwest style by stirring in a 15-ounce can of black beans that you've rinsed and drained.