Quick Corn Relish

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1 1⁄2 hours 2 -1/2 cups Print RecipeEmail Recipe


12ouncewhole-kernel corn (canned)
1teaspoonmustard seed
1⁄2teaspoondry mustard
1⁄3cupcider vinegar
1tablespoonsalad oil
2tablespoonlight-brown sugar
1⁄2cuponion (chopped)
2 canned pimientos (chopped)
1⁄4cupgreen pepper (chopped)


Drain liquid from corn (if using canned) into a small saucepan. Stir in mustard seed, mustard, salt, pepper, vinegar, oil and brown sugar. Bring to a full boil.

Combine corn, onion, pimiento, and green pepper in medium bowl. Pour hot liquid over corn mixture; toss lightly until well combined.

Refrigerate, covered, at least 1 hour before serving.

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