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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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.
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