Iowa Corn Relish

★★★★★ 2 Reviews
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By Kaye Dunn
from 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!

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

Ingredients

  • 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
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How To Make

  • 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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