QUICK CORN RELISH
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
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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