Prep 15 mins
Cook 2 mins
Here's an easy, tasty side dish for your next picnic or backyard barbecue. It travels well too, so it's great for camping trips.
- 2⁄3 cup cider vinegar
- 1⁄3 cup packed brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
- 3 cups canned corn niblets, drained if canned but you can use fresh or 3 cups frozen corn, as well
- 1⁄4 cup finely chopped green bell pepper
- 1⁄4 cup finely chopped sweet onion
- 1⁄4 cup chopped drained pimiento
- 1 small jalapeno, seeded, finely minced
- Combine vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds and celery seeds in a saucepan, and mix well.
- Bring to a boil, then reduce heat, and simmer for 2 minutes, stirring occasionally.
- Remove from heat.
- Stir in corn, green pepper, onion, pimento, and jalapeño.
- Let stand until cool.
- Chill covered until serving time.
Oh wow. This was SO awesome! I made it for a 4th of July party and it was a hit. I forgot to bookmark it though and just spent the last 30 minutes going through my history to find it because I have to make it again for my husband. :) Fantastic. I wouldn't change a thing. 5 stars all the way from me!
This is an easy recipe that tastes great. Modifications don't detract from the foundation taste in this recipe. I used jarred roasted red peppers instead of pimiento and celery instead of green pepper. Still had that perfect old tyme corn relish taste that I remember as a kid.
Small quantity made is what I've been looking for. An any-time recipe with terrific taste.