Corn Relish

Red pepper sauce, mustard seed and onion give this relish a feisty flair. MORE + LESS -

can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed

tablespoons chopped green bell peppers

tablespoon finely chopped onion

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

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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.