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Serves: 12
Print this Recipe
Serving Size 2 Tbsp
1 (10-ounce) bag frozen corn or 2 cups cut fresh corn (4 ears)
1/2 cup vinegar
1/3 cup cold water
1 tablespoon cornstarch
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green peppers or red
2 tablespoons chopped pimientos
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 3/4 teaspoons Equal measure or 6 packets EQUAL sweetener or 1/4 cup EQUAL Spoonful
Cook corn in boiling water until crisp-tender, 5 to 7 minutes; drain and set aside. Combine vinegar, water, and cornstarch in large saucepan; stir until cornstarch is dissolved. Add corn, onion, celery, pepper, pimiento, turmeric, salt, and mustard. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in Equal. Cool. Cover and store in refrigerator up to 2 weeks. Serve with beef, pork, or poultry.
Makes 2 1/2 cups
EXCHANGES
PYRAMID SERVINGS
Starch 1/2
NUTRITION FACTS
Calories 23(2 calories from fat)
Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 62 mg
Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 1 g
Protein 1 g
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