iowa corn relish

★★★★★ 2
a recipe by
Kaye Dunn
Van Buren, AR

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
serves 10
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For iowa corn relish

  • 10 oz
    frozen whole kernel corn
  • 1 md
    sweet onion, finely chopped
  • 1/3 c
    granulated sugar
  • 1 Tbsp
    cornstarch
  • 1 tsp
    celery seed
  • 1 tsp
    ground tumeric
  • 1/4 tsp
    sea salt
  • 1/8 tsp
    ground red pepper, or to taste
  • 1/2 c
    apple cider vinegar
  • 1/4 c
    water
  • 1 lg
    tomato, seeded & chopped (or use canned diced tomato, well drained)
  • 1 lg
    sweet green pepper, seeded and chopped

How To Make iowa corn relish

  • 1
    In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
  • 2
    In 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.
  • 3
    Bring to a boil over high heat, stirring constantly. Lower the heat to moderate and cook for 2 minutes or until mixture thickens, stirring constantly.
  • 4
    Transfer 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.
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