CORN RELISH

Corn Relish image

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

Provided by Betty Crocker Kitchens

Categories Condiment

Time 4h9m

Yield 2

Number Of Ingredients 10

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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

Steps:

Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
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.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg

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