iowa corn relish
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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!
(2)
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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