Corn Relish II
Ingredients2 h servings 16 cals
- Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
- In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
- In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
- Transfer the finished relish to sterile jars. Refrigerate until serving.
Per Serving: 16 calories; 0.1 g fat; 3.7 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 64 mg sodium. Full nutrition
ReviewsRead all reviews 15
GREAT, I made this last year and I am making again this year. Everyone loved it. I ended up make numerous times just to give away. Fast, very easy and good directions. Would highly recommend. ...
I love this recipe. It always is a hit and so easy to make. To make it even easier, I use 4 cans of white shoepeg sweet corn rather than fresh husked corn - just as good and often better. I al...
This is excellent...super easy, I wouldn't change a thing! I would suggest cutting up the veggies one day & cooking the next. It freezes well. I love to mix it w/ sour cream or cream cheese & ea...
Oh, this is delicious!! In the summer, we serve it over hamburgers. Beats the stuff from the jar any day, too.
Oops, I forgot to add the tomato, but it still was good, and I'm sure it would be even better with the tomatoes. Tastes like good, old fashioned, freshly-made corn relish and has the right bala...
If you like a little spicey add a little jalapeño pepper cut into small pieces... Yummy