iowa corn relish
(2 ratings)
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I found this recipe in Reader's Digest "Like Grandma Used To Make" cookbook. It's been requested again and again. It MUST be on the table at Thanksgiving & Christmas, but it goes well with burgers on the grill or as a side for almost any meal. You can make this with fresh corn and tomato, or cheat and use frozen corn and even drained canned chopped tomato. Enjoy!
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(2 ratings)
yield
10 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For iowa corn relish
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10 ozfrozen whole kernel corn
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1 mdsweet onion, finely chopped
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1/3 cgranulated sugar
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1 Tbspcornstarch
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1 tspcelery seed
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1 tspground tumeric
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1/4 tspsea salt
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1/8 tspground red pepper, or to taste
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1/2 capple cider vinegar
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1/4 cwater
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1 lgtomato, seeded & chopped (or use canned diced tomato, well drained)
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1 lgsweet green pepper, seeded and chopped
How To Make iowa corn relish
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1In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
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2In the same saucepan, stir together sugar, cornstarch, celery seeds, turmeric, salt and red pepper. Stirn in the Vinegar and water. Stir in the corn mixture, tomato and green pepper.
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3Bring to a boil over high heat, stirring constantly. Lower the heat to moderate and cook for 2 minutes or until mixture thickens, stirring constantly.
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4Transfer to a covered container and refrigerate for at least 2 hours before serving. Store in the refrigerator (will keep for 1 month). Serve with burgers, chicken or other poultry.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Iowa Corn Relish:
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