Quick Corn Relish

Submitted by Sweet PQ?

"Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 2 cups

ingredients

• 2 cups fresh corn kernels
• 1⁄2 cup sweet red pepper, diced
• 1⁄2 cup white onion, diced
• 1⁄3 cup cider vinegar
• 3 tablespoons sugar
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon mustard seeds
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon hot pepper flakes
• 1⁄4 teaspoon ground turmeric
• 1 tablespoon cornstarch
• 1 tablespoon cold water

directions

1. Combine corn, red pepper and onion together in a pot.
2. Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
3. Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
4. Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
5. Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
6. Keeps refrigerated for 1 month.