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August Corn Relish

(2 Votes)

Don't know what to do with those few leftover ears of summer corn? Turn them into a Southwestern-type relish. Well, you know how everybody goes nuts for those fresh, homestyle touches!

What You'll Need

  • Kernels from 3 ears of cooked corn or 1 can (15 to 17 ounces) whole-kernel corn, drained
  • 1/3 cup sweet 'n' spicy French dressing
  • 1 carrot, finely diced
  • 1/3 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 tablespoons pickle relish
  • 2 tablespoons chopped pimiento
  • 1/2 teaspoon celery seed

What to Do

  1. In a medium-sized bowl, combine all the ingredients and mix well.

  2. Cover and chill for 24 hours.

  3. Makes about 2-1/2 cups.


Notes

For a variation, try adding 1/2 teaspoon of mustard seed. Or leave out the pickle relish and add 1/2 teaspoon of sugar and 1 minced clove of garlic.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This relish really looks different and I can't wait to try it! I have no idea what all those ingredients would taste like mixed together. I like everything individually and they seem like they would complement each other but this is going to be a neat experiment! I love trying new things as long as I don't have an exoskeleton LOL

How long will this keep in the fridge?

This corn relish should keep in the refrigerator for up to 2 weeks.

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