iowa corn relish
(2 RATINGS)
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!
No Image
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 10 ounces frozen whole kernel corn
- 1 medium sweet onion, finely chopped
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon celery seed
- 1 teaspoon ground tumeric
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground red pepper, or to taste
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 large tomato, seeded & chopped (or use canned diced tomato, well drained)
- 1 large sweet green pepper, seeded and chopped
How To Make iowa corn relish
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Sauces
Tag:
#Quick & Easy
Keyword:
#sides
Keyword:
#relish
Ingredient:
Fruit
Culture:
American
Method:
Stove Top
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