Corn Relish
Make corn relish day before serving and keeps for over a week in refrigerator.
Servings: 6 people
Equipment
- 1 Sauce Pan
Ingredients
- 2 12oz whole kernel corn drain & save 1/2 juice
- 2/3 cups diced onions
- 2/3 cups green peppers chopped
- 2/3 cups pimentos
- 1/2 cup white vinegar
- 2 tbsp canola oil
- 1/4 cup sugar
- 2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Drain the corn and save 1/2 cup of corn juice
- Combine Corn, Onion, Pepper, and pimento in a Bowl.
- Combine the remaining ingredients and the reserved corn juice in a saucepan and bring to a boil until all the dry ingredients have dissolved.
- Pour the liquid mixture over the corn mixture in the bowl, stir well.
- Cover, and refrigerate overnight, stirring occasionally
Notes
Great make-ahead-of-time recipe. Best if it sets overnight before serving. Delicious side dish that goes well with Black Bean Cakes