Tangy and Sweet Fresh Corn Relish

Extra sweetcorn? Use fresh corn cut from the cob, or use leftover cooked corn on the cob. Leftover grilled corn adds a further dimension to this summer condiment. Splenda helps keep the calories a bit lower.

• Ready In: 1 hr
• Yields: 16 1/4 cup servings

Ingredients

• 2  cups  fresh sweetcorn (cut from the cob)
• 1⁄3 cup  pickle relish
• 1⁄3 cup banana pepper (or red, yellow, or orange bell pepper)
• 1⁄3 cup pimiento
• 1⁄4 cup Splenda sugar substitute
• 1  small onion, chopped
• 1⁄4 cup vinegar
• 2  teaspoons cornstarch
• 1⁄2 teaspoon celery seed
• 1  tablespoon Dijon mustard

Directions

1. Combine all ingredients in a sauce pan, mixing well.
2. Cook, stirring often, until mixture comes to a boil and thickens slightly.
3. Jar and seal.
4. Relish keeps well in the refrigerator for about two to three weeks.