Refrigerator Corn Relish
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 367. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 10-ounce package frozen whole kernel corn
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup vinegar
- 1/3 cup cold water
- 1/4 cup chopped celery
- 1/4 cup chopped green or sweet red pepper
- 2 tablespoons chopped pimiento
- 1 tablespoon dried minced onion
- 1 teaspoon ground turmeric
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
Instructions
- Cook corn according to package directions; drain.
- In a saucepan combine sugar and cornstarch. Stir in vinegar and water. Stir in corn, celery, pepper, pimiento, onion, turmeric, mustard, and salt. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cool.
- Cover and store in the refrigerator up to 4 weeks. Serve with beef, pork, or poultry.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Corn Relish" by Vegan Feast Catering; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25128194@N02/3997173234. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.