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Corn Relish |
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Serves: 10 Print this Recipe2 (12-ounce) cans whole kernel Mexicorn with red peppers, drained 3 tablespoons cooking oils 1/2 cup sugar 1/2 cup vinegar 2 teaspoons dried, minced onions 1/2 teaspoon salt Combine corn and cooking oil in bowl. Put sugar, vinegar, onion and salt in saucepan, bring to boil and simmer 2 minutes. Add to corn mixture; cool and cover. Refrigerate several hours. Drain before serving This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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