QUICK CORN RELISH

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Quick Corn Relish image

Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.

Provided by Sweet PQ

Categories     Corn

Time 15m

Yield 2 cups

Number Of Ingredients 12

2 cups fresh corn kernels
1/2 cup sweet red pepper, diced
1/2 cup white onion, diced
1/3 cup cider vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon celery seed
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground turmeric
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Combine corn, red pepper and onion together in a pot.
  • Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
  • Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
  • Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
  • Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
  • Keeps refrigerated for 1 month.

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