have,nt tried it out yet but will let you know using it for thanksgiven dinner as a side dish.
Not exactly what I was expecting. Its good and very easy but didn't have the taste I was looking for.
I have made this relish for two Thanksgivings now. I was surprised to see that I had not reviewed it yet. It is an easy recipe that makes a very pretty dish to add to the table. (plus a very tasty one, too!) I do not use the currants out of personal preference. I use a mixture of white and yellow corn to add more visual interest. Keeps very well in fridge if you have leftovers.
A very good relish. I made this two days ago and just tasted it. I also used cider vinegar, and left out the currants. Wonderful addition to any bbq.
Very nice, refreshing relish. I substituted apple cider vinegar for the white, used Tabasco for the hot pepper sauce, and skipped the optional currants. Thanks for posting the recipe!
Wow! This is delicious! We don't like relishes too vinegary and I made this with apple cider vinegar, instead of white vinegar and it was beautiful. Compliments the sweetnes of corn so nicely.
I enjoyed mine tonight with hamburgers and collard greens - a little taste of summer to follow the first snowfall. Like chia, I used frozen corn, about 18 ounces to allow for the liquid in the canned variety. I also replace the sugar with Splenda adding it after the vinegar and spices simmered for 2 minutes since it tends not to boil well. The balance between tart and sweet was really nicely done and I enjoyed the flavor added by the celery seed. I can see myself making this often as its so simple and a croud pleasing sort of dish. Thanks Edith!
I love corn relish, and this dish did not let me down. I did not use the currants and I used tabasco pepper sauce. Thanks for the great recipe.
this was a nice colorful addition to our thanksgiving table. went very well with the turkey and other side dishes. very simple to prepare i used frozen corn, red onion, chopped green and red peppers and eliminated the currants. I prepared this a day in advance. I think this would be a nice summer dish with bbq too.