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August Corn Relish
(2 Votes)
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- COOK TIME
- 5 Min
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
- In a medium-sized bowl, combine all the ingredients and mix well.
- Cover and chill for 24 hours.
- 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.
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BeckySue
Aug 17, 2016
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
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jalexis3 2404243
Aug 02, 2014
How long will this keep in the fridge?
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Test Kitchen Team
Aug 04, 2014
This corn relish should keep in the refrigerator for up to 2 weeks.
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