A friend once gave me a recipe for Corn Relish. My family devoured it and it soon became a staple in our home. My recipe card was well used when I lent it to someone to copy and it never made it back to my file. After a frustrating time hunting, I decided I’d make some corn relish as best I remembered. It turned out just fine and so this is the recipe that I’ve been making for years.
Here are a few reasons to adopt this recipe:
It’s great to take to potlucks; you’ll take home an empty dish
It’s great to take to cookouts; it goes with everything
It’s great when you have folk over; they’ll rave over it
It’s great when you’re on a budget; the ingredients are very reasonable
It’s great because people always love it; have recipe cards ready to pass out
AND……..it’s great because it’s exceptionally quick and easy to make!
My Corn Relish Recipe
- 3/4 cup white vinegar
- ½ cup white sugar
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- 1 teaspoon salt
- 1 medium onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 3 cans corn, drained
Combine the vinegar, sugar, spices and salt in a small saucepan. Bring to a boil over a medium heat. Simmer for one minute and remove from heat and add the corn. When it cools down a bit, I add the onion and peppers so that the green pepper, especially, keeps its fresh green color.
Store in an airtight container in the fridge. Drain and serve as a side dish or as a topping on meat or salads. Discard uneaten relish after one week ~ that is, if there’s any left!
Great with burgers!
Scrumptious with grilled salmon on a salad
