Red pepper sauce, mustard seed and onion give this relish a feisty flair.
Corn Relish
- Prep Time 5 min
- Total 4 hr 9 min
- Servings 2
- Ingredients 10
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
Instructions
-
Step1Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
-
Step2Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
-
Step3Cover 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
25
Calories
0g
Total Fat
0g
Protein
6 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Tablespoon
- Calories
- 25
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 50 mg
- Potassium
- 30 mg
- Total Carbohydrate
- 6 g
- Dietary Fiber
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fruit;Tips from the Betty Crocker Kitchens
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