50+ Friends Club Cookbook
Vegetables and Side Dishes
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Easy Corn Relish
From the Kitchen of: Shelley
| 2 | 12 oz. cans | Whole Kernel Corn |
| 2/3 | C. | Onion, diced |
| 2/3 | C. | Green Pepper, diced |
| 2/3 | C. | Pimento, diced |
| 1/2 | C. | Vinegar |
| 2 | Tbsp. | Vegetable Oil |
| 1/4 | C. | Sugar |
| 2 | tsp. | Dry Mustard |
| 1/2 | tsp. | Salt |
| 1/2 | tsp. | Pepper |
- Drain the liquid from the corn, reserving 1/2 cup.
- Combine the corn with diced onion, green pepper and pimento in
a large bowl.
- Combine the reserved corn liquid, vinegar, vegetable oil,
sugar, dry mustard, salt and pepper in a small sauce pan.
- Bring to boiling; pour over vegetables. Cover with plastic
wrap. Refrigerate overnight, stirring occasionally.
- 10 servings (5 cups)