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!
prep time15 Min
cook time15 Min
frozen whole kernel corn
sweet onion, finely chopped
ground red pepper, or to taste
apple cider vinegar
tomato, seeded & chopped (or use canned diced tomato, well drained)
sweet green pepper, seeded and chopped
How To Make
In a large saucepan, cook the corn and onion according to the directions on the corn package. Drain, set corn mixture aside.
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.
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.
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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