Quick Corn Relish
The New McCall's Cookbook, 1973
1 1⁄2 hours — 2 -1/2 cups | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsDrain 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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