Tangy and Sweet Fresh Corn Relish |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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. 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.
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