Ingredients for Picnic Corn Relish
- Cider Vinegar
- 1/2 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon salt
- Fresh Coarse Ground Black Pepper
- 1 tablespoon yellow mustard seeds
- Celery Seed
- Canned Corn Niblets
- Green Bell Pepper
- Sweet Onion
- Pimiento
- 1-2 jalapeños, seeded and minced (adjust to taste)
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How to Make Picnic Corn Relish
- In a medium saucepan, whisk together the vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds, and celery seeds until smooth.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and simmer for 2 minutes, or until the sauce has thickened, stirring frequently to prevent sticking.
- Remove the saucepan from the heat.
- Stir in the corn, green pepper, red onion, pimentos, and jalapeño. Mix well to combine.
- Let the relish stand at room temperature for 15-20 minutes to cool slightly, allowing the flavors to meld.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the relish to chill completely before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
87g
Fat
1g
Carbs
14g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Condiments Etc Side Dishes Vegetables Easy Refrigerator Potluck Holiday Event Picnic Summer Vegan Vegetarian Stove Top Dietary Seasonal Garnishes Independence Day Corn Onions Peppers To Go Camping Equipment Number Of Servings Presentation Served Cold
